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duncan hines butter recipe cake mix
(4 oz) vanilla instant pudding mix (5 oz is okay too)
chocolate chips (optional)
FOR THE GLAZE:
Mix together cake mix, pudding mix, rum, oil and eggs. Pour batter into prepared tins. Bake at 325 for 25 minutes.
To make the glaze: Combine the sugar, butter and rum in a saucepan.
Heat and boil for 3 minutes. Set aside the glaze until the cakes is ready.
When cakes are finished baking, allow to cool several minutes, then remove from tins.
Transfer cakes into a wide dish with edges (such as a casserole dish).
While the cakes are hot, poke holes in the top with a toothpick, then spoon the glaze over them slowly.
(I like to do half of the glaze, wait a minute, then add the rest).
After several hours, the cakes will absorb all of the glaze (you can flip them over after about 1 hour, so that they absorb the glaze more evenly).
Notes: I used some of the batter to make a 8 inch round cake to.
I sprinkled some chocolate chips on top to give it something extra. This took about 28 minutes to bake.