Vanilla Pudding Rum Cake Recipe

Whisk and set aside.

Vanilla pudding rum cake recipe. Mix together the cake mix 1 2 cup dark rum eggs 1 2 cup water oil and vanilla pudding mix. Pour batter over the nuts in the pan. In a large mixing bowl combine cake mix instant french vanilla pudding eggs water oil and rum.

Spritz a 10 to 12 cup bundt pan with cooking spray. Pour batter into bundt pan. Beat with an electric mixer for 2 3 minutes or beat by hand with a whisk until smooth and satiny.

Step 3 bake for 1 hour. Shake out any excess. Step 3 pour batter over nuts in prepared pan.

Beat on low speed to combine. Combine the flour sugars baking powder and salt in the bowl of a heavy duty mixer fitted with the paddle attachment. Begin by combining the eggs egg yolks rum vanilla extract and almond extract.

Combine cake mix pudding mix canola oil cup of rum and cup of water in a stand mixer. In a large mixing bowl beat together cake mix pudding mix eggs rum butter cinnamon and allspice. Pour the batter into the prepared pan and spread level with a spatula.

Crack in the eggs and add water canola oil and rum mix the batter until it is smooth and totally combined. For an extra layer of nutty flavor sprinkle the inside of the pan with almond flour and turn the pan to coat evenly. Bake the rum cake for 1 hour at 375 degrees.