Runaway Rum Cake – Nicole Monturo


  • nicole monturo rum cake1 Cup Chopped Walnuts (chop more finely than prepackaged bag will come)
  • 1 box – Yellow Cake Mix
  • 1 package – Vanilla Instant Pudding Mix
  • 4 eggs
  • ½ Cup Dark Meyers Rum (Bacardi Golden can be substituted)
  • ½ Cup of Canola Oil
  • ½ Cup of COLD water
  • ½ Stick of Butter
  • ¼ Cup of Sugar
  • ¼ Cup Water
  • ½ Cup Meyers Rum

Preparation & Baking:

Preheat Oven to 325 degrees and then grease and flour a Bundt Pan. Sprinkle

the Chopped-up walnuts on the bottom of the Bundt Pan. Set the pan aside.

Mix together the cake mix and the pudding mix by placing in large mixing bowl

and stir around until it is one large “powder” bowl. Then add in the eggs, the

rum, oil, and water with a large stainless steel spoon. Then use the electric

mixer to beat the batter on low until it moistened. Switch to High on the

electric mixer for 2 minutes and return to low. Pour the well mixed batter into

the Bundt pan on top of the nuts already in the pan. Bake for 45 minutes to an

hour. When the cake has cooled for over 15 minutes – then invert it and place

it on your serving plate.


While Cake is baking…Melt one half stick of butter in sauce pan. Then stir in

the sugar, water, and rum. Stir mixture well and raise the temperature to high

and boil the mixture for 5 minutes – constantly stirring. Remove from Heat.

After the cake, has cooled for 15 minutes, prick the cake with a fork and then

spoon and brush the glaze all over the cake. Allow it to absorb in and repeat if