• 1 Package Duncan Hines German Chocolate cake mix
  • 3 eggs
  • 1/2 cup white Rum
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3/4 cup chopped walnuts
  • optional:  candied cherries and walnut halves for decoration


  • 1/2 cup butter
  • 1/4 cup white rum
  • 1/4 cup brown sugar

Preheat oven to 350 degrees.  Grease and flour 10 inch Bundt pan.  Place chopped nuts in the bottom of the Bundt pan.

Mix the cake mix, eggs, oil, water, and rum in an electric mixer for 2 minutes.

Bake at 350 degrees for approx. 40 minutes, until a toothpick inserted comes out clean.

To make rum sauce:  melt butter, run, and sugar in small saucepan for about 2 minutes.

While cake is in the Bundt pan, make some holes with a large skewer stick and spoon some of the rum glaze around the cake.  (Don’t put too much, or it will get soggy, you might have extra)

Invert the cake onto a cake plate.  Using a pastry brush, brush the rum glaze all over the cake.  Top with alternating layers of cherries and walnuts.  Brush again with glaze.  Serves 12