Rum Cake Recipe

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Rum Cake

Janice Splaha

By
@janniann

FYI.....The rum used in the cake looses the alcohol but not the rum used in the glaze. Everyone that has tasted this cake says it's the best Rum Cake.


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Rating:

Serves:

10 to 12

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 pkg
betty crocker yellow cake mix
1 (3.5 oz) pkg
jello instant vanilla pudding
1/2 c
vegetable oil
1/2 c
water
1/2 c
dark rum
4
eggs

GLAZE

1/4 c
water
1/2 c
butter, softened
1 rounded c
sugar
1/2 c
dark rum

Directions Step-By-Step

1
Pre-heat oven to 350*. Grease and flour a Bundt Cake pan. In a large mixing bowl combine all cake ingredients and blend on high for 2 to 3 minutes. Pour into prepared Bundt Cake pan. Bake for 45 minutes. Make the glaze while the cake bakes.
2
In a small saucepan heat water and butter over medium heat. When butter is melted, add sugar and stir. Boil for 5 minutes, stirring constantly. Remove from heat. Add Rum.
3
When cake is done, turn out onto a 10 inch pie plate immediately upon removal from oven. When cake is nearly cool, poke holes all over ( top, bottom, inside, outside ) using a large meat fork. Then more holes, the better the taste. Pour glaze all over the cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American