Ingredients for Pio Quinto
- 1/2 cup chopped walnuts
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup dark rum
- 3 large eggs
- 1/8 cup water
- Vegetable Oil
- Vanilla Instant Pudding Mix
- 1/4 cup (1/2 stick) unsalted butter
- White Sugar
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How to Make Pio Quinto
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube or bundt pan.
- Sprinkle chopped walnuts evenly over the bottom of the prepared pan.
- In a large bowl, combine the yellow cake mix, 1/2 cup dark rum, 3 large eggs, 1/2 cup cold water, 1/3 cup vegetable oil, and the instant vanilla pudding mix. Mix well until just combined.
- (Optional) Gently fold in 1/4 cup raisins.
- Pour batter over the walnuts in the prepared pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Let it cool completely.
- To make the glaze: Melt the butter in a small saucepan over medium heat.
- Stir in 1/8 cup water and 1/2 cup sugar. Bring to a boil, stirring constantly, for 5 minutes.
- Remove from heat and stir in 1/4 cup dark rum.
- Carefully prick the cooled cake all over with a fork.
- Drizzle the glaze evenly over the top and sides of the cake, allowing it to soak in.
- Dust generously with ground cinnamon.
- Let the cake sit for at least 30 minutes to allow the flavors to meld before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
226 g
Sugar
1683g
Fat
330g
Carbs
204g
