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mini rum cakes

(1 rating)
Recipe by
Patsy Fowler
Anderson, SC

I make these great little cakes for a special dinner I share all my recipes on different web sights and I get all kinds of comments on them

(1 rating)
yield 18 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For mini rum cakes

  • 1 pkg
    duncan hines butter recipe cake mix
  • 1 pkg
    (4 oz) vanilla instant pudding mix (5 oz is okay too)
  • 1/2 c
    light rum
  • 1/2 c
  • 1/2 c
    cooking oil
  • 4
  • 1 c
    chocolate chips (optional)
  • 1 c
  • 1 stick
  • 1 c

How To Make mini rum cakes

  • 1
    Preheat oven to 325.
  • 2
    Mix together cake mix, pudding mix, rum, oil and eggs. Pour batter into prepared tins. Bake at 325 for 25 minutes.
  • 3
    To make the glaze: Combine the sugar, butter and rum in a saucepan.
  • 4
    Heat and boil for 3 minutes. Set aside the glaze until the cakes is ready.
  • 5
    When cakes are finished baking, allow to cool several minutes, then remove from tins.
  • 6
    Transfer cakes into a wide dish with edges (such as a casserole dish).
  • 7
    While the cakes are hot, poke holes in the top with a toothpick, then spoon the glaze over them slowly.
  • 8
    (I like to do half of the glaze, wait a minute, then add the rest).
  • 9
    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).
  • 10
    Notes: I used some of the batter to make a 8 inch round cake to.
  • 11
    I sprinkled some chocolate chips on top to give it something extra. This took about 28 minutes to bake.

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