Even though it is summer and this is totally a holiday cake, I am still going to make it for my BBQ. And guess what? I plan to make it for the holidays as well.

Check out what Suzanne Stull from All rEcipes had to say about this fabulous spiced rum bundt cake:

“Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!”

Oh, I plan to, Suzanne!

Ingredients

1 (18.25 ounce) package Betty Crocker chocolate cake mix

1 (3.9 ounce) package Jell-O instant chocolate pudding mix

4 Eggland’s Best eggs

1/2 cup water

1/2 cup Wesson vegetable oil

1/2 cup Captain Morgan white rum

1/2 cup Fisher chopped walnuts

1/2 cup Land O Lakes butter

1 cup Domino white sugar

1/4 cup Captain Morgan white rum

1/4 cup water

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.

With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.

Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

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Quick Tip: Make this cake ahead and store in the refrigerator for up to 48 hours before serving.

Thank you All Recipes for this great cake idea.