To make the cake batter.

Strain the 1/2 cup boozy dried fruit fruitcake blend by placing it in a mesh strainer over a measuring cup or bowl. Set aside and allow to drain while you make the cake batter.

Preheat the oven to 350°F and grease a bundt pan with coconut oil or cooking spray.

Scatter the chopped walnuts in the bottom of the bundt pan. Set aside.

In a mixing bowl, combine the pudding mix, cake mix, pomegranate juice, beaten eggs, and vegetable oil. Stir to combine completely.

Coarsely chop the drained boozy dried fruit fruitcake blend. Fold into the batter until incorporated and then pour into pan over the walnuts.

Bake for 45 - 50 minutes until the cake has set and a toothpick inserted in the center comes out mostly clean with minimal crumbs.

To make the poured icing

During the last 10 minutes of baking make the icing.

Combine the ingredients for the icing in a saucepan and place over medium-low heat. Stir occasionally until the butter has melted and the sugar has dissolved. Bring to a boil and allow to boil for 2 minutes.

To assemble the cake.

Remove the baked cake from the oven and place it on a cooling rack. Carefully and slowly pour the icing onto the hot cake while it is still in the pan. Yes, you are pouring the icing onto the bottom of the cake, but it will soak through. Continue to pour the icing over the cake, allowing it to absorb slightly before pouring more if necessary until all of the icing has been used.

Allow the cake to cool completely in the pan so that the icing can soak into the cake completely. Once cooled invert the bundt cake on a serving platter.

Decorate if desired.

You can serve this cake immediately or it will last up to 5 days wrapped tightly at room temperature.