Cuthberts' Tea Shoppe Rum Cake

Ingredients

• Oil, for greasing pan
• Flour, for coating pan
• 1 package yellow cake mix (without pudding)
• 1 small package vanilla pudding
• 4 eggs
• 1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Directions

Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.

Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.

Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Glaze:

2 tablespoons butter

1/4 cup hot water

1 cup sugar

2 tablespoons dark rum, or more to taste

Melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.