(from Jenn Gardner's kitchen)
1 yellow cake mix (dry)
1 large box vanilla pudding (instant)
1/4 cup sour cream
3 eggs
1/2 cup vegetable oil
1 cup eggnog (pumpkin spice is yummy)
1/2 cup slivered almonds (if desired)
Mix together. Batter will be VERY thick! Spray bundt pan very well. Sprinkle 1/2 cup of slivered almonds in the bottom of the pan if desired. Then spoon batter in and even it up. Bake at 350 degrees for 45 minutes, or until it pulls away from the side of the pan.
cube of butter
1/2 cup of sugar
1 teaspoon rum extract
1/4 cup water
Pour over cake and let sit atleast 10 minutes, it can sit for up to an hour. Then invert on a serving plate. VOILA! Enjoy!
It was so tasty and moist that I took Jenn's advice and froze 1 cup baggies of egg nog so that I can make this throughout the year. SUPER delish!
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