Ingredients

• 6 Eggs
• 1 ¼ cups Whole Milk, at room temperature
• 1 cup Unsalted Butter, melted (227 g)
• ¼ cup Dark or Spiced Rum
• 2 tsp Vanilla Extract
• 2 packages Classic Yellow Cake Mix
• ½ tsp ground Nutmeg

• ¾ cup Unsalted Butter (170 g)
• 1 ½ cups Sugar (300 g)
• ½ tsp ground Cinnamon
• ¼ tsp ground Cloves
• ¼ tsp ground Nutmeg
• ¼ cup Water (60 mL)
• ½ cup Dark or Spiced Rum

• 1 ½ cups purchased Caramel Sauce
• 2–4 Tbsp Dark or Spiced Rum

• ¼–½ cup chopped Candied Pecans or Walnuts

Instructions

1. Preheat oven to 350°F. Generously grease a Bundt pan with nonstick spray and set aside. 

2. In a large mixing bowl, whisk together eggs, milk, melted butter, rum and vanilla extract. Add cake mixes and nutmeg, then whisk until the batter is fully combined and smooth. 

3. Pour the batter into the prepared pan and smooth the top. 

4. Bake for 45–60 minutes, or until a skewer inserted into the center comes out clean or the internal temperature reaches 200°F. 

1. In a medium saucepan over medium heat, melt butter. 

2. Stir in sugar, cinnamon, clove, nutmeg and water. Bring to a boil, stirring constantly. Boil for 5 minutes. 

3. Turn off the heat and stir in the rum. Return to medium heat for 30 seconds, then remove from heat and set aside. 

1. When the cake is done remove from the oven and immediately brush the top with about ¼ of the butter rum syrup. 

2. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and unmold. 

3. While still warm, brush the remaining syrup all over the cake until fully absorbed. Let cool completely. 

1. While the cake cools, mix together the caramel sauce and rum. Adjust the amount of rum to taste and desired consistency. Set aside.  

2. Once cooled, slice the cake into 16 equal pieces. Arrange slices in a wreath shape on a large platter.  

3. Drizzle with caramel rum sauce and sprinkle with candied nuts, if desired.