-
Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
-
In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
-
Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
-
Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
-
Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
-
Butter Rum Glaze
-
In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
-
Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.