I've also adapted it somewhat and it came out great by adding crushed pineapple and substituting coconut milk for the water. Congrats! For the glaze, use Appleton Estates. I start the glaze when I take the cake out of the oven. When I first tasted this cake at a friend's I had thought the rum taste was too strong. I also sprinkled pecans and coconut on the bottom instead of walnuts. since I'm a college student I use a regular cake pan or make cupcakes. When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. Information is not currently available for this nutrient. For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. 1 (3.4 ounce) package instant vanilla pudding mix. Heavy Cream: You can use heavy cream, whipping cream, or double cream. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving. Also, as far as the glaze, here is what I do. Try boiling all glaze ingredients for a minute...then pour the hot glaze over the cake when it comes out of the oven (go slowly). Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving. Preheat oven to 325 degrees F (165 degrees C). Blend with an electric mixer on low speed for 1 minute. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Since you are only piercing the bottom it is not evident when you turn it out on a plate. I then poke holes all over the cake with a butter knife, I then pour the remaining glaze onto the cake (don't let it go over the hole). I'm guessing the normal product had a heavier consistency. I didn't see it until it was too late (In the future I will remember to read the directions THOROUGHLY). Let sit for 10 minutes in the pan, then turn out onto serving plate. Also, some other tips: MAKE SURE YOU SIFT YOUR CAKE MIX/PUDDING! If you don't cook with alcohol, try substituting apple juice for the rum… It is easy and delicious. Amount is based on available nutrient data. Both Captain and Bicardi tend to be too heavy of a flavour while in the glaze, while Myers is exceptionally weak. I use butterscotch pudding yellow cake (although the funfetti is neat too) and a cup of Captain Morgan (instead of 1/2 c water and 1/2 c rum). 518 calories; protein 5.6g; carbohydrates 51g; fat 29.9g; cholesterol 83.2mg; sodium 479.3mg. Information is not currently available for this nutrient. I'm guessing the normal product had a heavier consistency. The cake is cooked in a bundt pan, then drizzled with a Sugar-Rum Syrup. Poke holes into the bottom of the cake and pour the remaining glaze over it. The tip on putting the cake back in the pan to soak up the glaze is GENIUS! Allrecipes is part of the Meredith Food Group. Congrats! Bake for 1 hour. It makes about 5 small cakes. Use milk instead of water - fat free milk works best, honestly. Then I pour the hot glaze around the edges and it goes right down the sides and soaks into the bottom (which will be the top) and the sides of the cake. If you can't find Appleton Estates, use the Bicardi or Myers, but the Appleton really makes the glaze sweeter and almost tangy - it's strong without completely overwhelming the flavour. I recommend leaving the cake to slightly cool in the pan, then pricking it with a fork and pouring the glaze over it while still in the pan. Other than that, recipe followed exactly. Mix in the eggs, 1/2 cup water, oil and 1/2 cup … The only thing that I do different with the batter is I use milk instead of water and fold the nuts into the batter before dividing. 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