Coconut Rum Cake With Buttered Rum Glaze
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 box||classic yellow cake mix|
|1 box||instant vanilla pudding|
|1/2 c||vegetable oil|
|3/4 c||coconut flavored rum|
|1/4 c||water or pineapple juice|
|1/2 c||coconut, flaked|
|1 c||brown sugar, lightly packed|
|1/4 c||coconut flavored rum|
Phoenix, AZ (pop. 1.4M)
Member Since Sep 2010
This recipe actually calls for 1 cup of rum but my family likes it better with the 3/4 of a cup. It's a great holiday cake and the sauce/glaze is also great on vanilla ice cream.
Preheat oven to 350. Grease and flour bundt pan.
Combine cake ingredients and mix until smooth. Pour into prepared pan and bake approximately 45-55 min or until a inserted toothpick comes out clean. Cool 10 minutes remove from pan.
While cake is cooling add sugar and water to a small sauce pan. Melt sugar over medium heat. Once sugar is dissolved add butter, stir constantly until butter is melted and mixture becomes foamy. Remove from heat add rum (or rum flavored extract). Let cool slightly. Pour over cooled cake. Enjoy.