Rum Cake

  • 1 Duncan Hines yellow cake mix

  • 1 large package of vanilla instant pudding

  • ½ cup water

  • ½ cup vegetable oil

  • 4 eggs

  • ½ cup Wood’s Vermont Maple Syrup Rum

  • ½ cup chopped walnuts (optional)

Directions:

  1. Preheat oven to 325 degrees F.

  2. Butter bundt pan generously. Sprinkle nuts on bottom of pan.

  3. Mix all ingredients and pour into pan.

  4. Bake for 1 hour.

  5. Let cool for 20 minutes before removing.

Glaze

  • 1 cup sugar

  • ¼ cup butter

  • ¼ cup warm water

  • ¼ cup Wood’s Vermont Maple Syrup Rum

Directions:

  1. Place ingredients in saucepan and bring to a boil.

  2. Remove from heat and stir in syrup.

  3. Drizzle glaze on cake.