• Like with most other cake recipes, you’ll need to first get things started by preheating your oven. For this recipe, you’ll need to set it for 325°.
• After that, grab a 10” Bundt cake pan, and thoroughly flour and grease it, to avoid any sort of sticking during the baking process. On top of that, sprinkle in your chopped nuts strategically in the pan, making sure they are evenly dispersed throughout.
• Next, you’ll need to grab a big mixing bowl. In it, mix together your pudding and cake mix. Then, once those two elements are fully incorporated with one another, you can mix in your eggs, ½ cup of rum, vegetable oil (regular or infused), and your water. Really mix those well before proceeding onward.
• Then, take that mixture, and pour it over those nuts in the Bundt pan.
• When your oven is ready, toss that pan in to bake for about an hour. When it passes that faithful “toothpick test of done-ness,” you can take it out of the oven.
• Let the cake sit in the pan for a good 10 minutes, before flipping it over onto a plate.

Glaze Instructions

• Now, you’ll want to work on making your glaze. To do that, you’ll need to grab a saucepan. In it, mix together your cannabis-infused butter, 1 cup of sugar, and ¼ cup of water.
• Warm those elements together over “Medium” heat until they are fully incorporated with one another, which usually doesn’t take longer than 5 minutes or so. And don’t stop stirring throughout.
• Upon completing that step, remove the saucepan from the heat, and proceed to stir in your remaining cup of rum.
• Then, take that newly-created infused glaze, and brush a “healthy” amount over the entire cake. And give the cake ample time to soak up all of that glaze, and reapply another coating. Repeat that process until you have no more glaze left.