Rum Cake

• 1 c chopped walnuts
• 1 pkg (18.5 oz.) yellow cake mix
• 1 pkg (3.75 oz.) instant vanilla pudding mix
• 4 eggs
• 1/2 c cold water
• 1 c apple sauce
• 1/2 c dark rum (80 proof)

Glaze

• 1/4 c butter
• 1/4 c water
• 1 c sugar
• 1/2 c dark rum

Directions:

Coat large Bundt pan with non-stick spray. Sprinkle nuts over bottom of pan.

Mix all remaining ingredients together (except glaze ingredients) and pour over nuts.

Bake one hour in preheated 325 F oven.

Allow cake to cool.

While cake is cooling prepare glaze by melting butter in pan and then adding water and sugar. Boil for 5 mins, stirring constantly.

Remove from heat and then stir in rum.

Invert cake on serving plate. Drizzle glaze on cake slowly to allow cake to absorb glaze.