I love to bake cakes, especially bundt cakes. Just typing the word “bundt” makes me laugh because I flashback to the hilarious scene in My Big Fat Greek Wedding when the future inlaws bring a bundt cake over as a gift for dinner! 

It’s easy to bake one when I’m in the mood and then pop it in the freezer for later serving. I do enjoy baking the old fashioned varieties that demand delicate and exact handling of the ingredients, but I’m also thrilled when I concoct a short cut! Such is my new favorite, pecan or walnut rum cake. The longer it sits on the counter or stored in the freezer, the moister and more delicious it gets!

1. Grease and flour a large bundt pan.

2. Sprinkle the nuts in the bottom of the pan.

3. Beat with an electric mixer in a large bowl the yellow cake mix, pudding mix, eggs, water, oil, and a good rum.

4. Pour the batter over the nuts.

5. Bake at 350 for 1 hour or till golden and a toothpick comes out clean when you poke it in the center.

6. Make the warm rum glaze while the cake is baking.

7. Remove from the oven when done and poke holes  in the top of the cake with a skewer.

8. Pour half of the glaze over the cake while still in the pan.

9. Allow to cool for at least 20 minutes.

10. Turn cake out on a platter and pour the rest of the glaze over the nut topping.

11. Best served warm with a dollop of vanilla ice cream.

Which is your favorite bundt cake?