coconut rum cake with buttered rum glaze
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.
prep time
15 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- CAKE
- 1 box classic yellow cake mix
- 1 box instant vanilla pudding
- 4 large eggs
- 1/2 cup vegetable oil
- 3/4 cup coconut flavored rum
- 1/4 cup water or pineapple juice
- 1/2 cup coconut, flaked
- GLAZE
- 1 cup brown sugar, lightly packed
- 1/4 cup water
- 1 stick butter
- 1/4 cup coconut flavored rum
How To Make coconut rum cake with buttered rum glaze
-
Step 1Preheat oven to 350. Grease and flour bundt pan.
-
Step 2Combine 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.
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Step 3While 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.
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