Pistachio Rum Cake

by Tara

This recipe was  passed to me by a former coworker, and it is seriously the most delicious cake I’ve ever had. And I don’t even like pistachios. It’s so easy but tastes difficult. Good for warm or cool weather, but I like it warm in the winter.

Pistachio Rum Cake

Ingredients:

Cake: 
-butter for greasing pan
-flour for sprinkling pan
-1 pkg instant pistachio pudding mix
-1 pkg yellow cake mix
-1/2 cup light rum
-1/2 cup water
-1/2 cup vegetable oil
-4 eggs

Glaze:
-1 cup sugar
-1/2 cup butter
-1/4 cup rum
-1/4 cup water
-powdered sugar for topping, if desired

Directions:

Cake:
-Preheat oven to 325
-Mix all ingredients (after the butter and flour for the pan) at medium speed for two minutes
-Pour into greased and floured Bundt pan
-Bake 55 minutes at 325
-During last 10 minutes of baking, combine glaze ingredients in medium saucepan
-Cook over medium heat and bring to a boil, let boil for 2-3 minutes
-Prick cake while still in pan with a toothpick, fork, or skewer, and pour ¾ of the glaze over the bottom
-Let cool 45 minutes
-Turn to remove from pan, and pour the remaining ¼ glaze over the top
-Top with powdered sugar, if desired

(Pro tip: If you have a mischevious dog make sure you don't leave this delicious cake where he can jump up and taste it.)

What's your favorite cake?

Comments

[Jesabes]

I pretty much love everything that involves pistachio pudding mix.