spiced rum tipsy cake

a recipe by
Annalisa Keene
Fairborn, OH

My family hates fruitcake. Not surprising I know. So for holidays I mak this cake ( or blackberry jam cake, if little ones are around. ) This cake is moist, tastes marvelous, and potent. It lasts a long time without spoiling (due to the alcohol). You won't regret trying g this one!

method Bake

Ingredients For spiced rum tipsy cake

  • 1 box
    yellow cake mix
  • 1 box
    vanilla ( or banana) instant pudding (3.5 oz)
  • 4
    large eggs
  • 1/2 c
    vegetable oil
  • 1/2 c
  • 1/2 c
    rum (dark, spiced, ...)
  • 1 to 3 tsp
    flavoring extracts (vanilla, coconut, lemon)
  • 1 and 1/2 stick
  • 1 and 1/2 c
    granulated sugar
  • 1/2 c
  • 1/2 c
  • 1/4 tsp

How To Make spiced rum tipsy cake

  • 1
    Preheat oven to 325. Spray bundt pan with bakers joy or grease and flour pan.
  • 2
    Mix cake and pudding mixes, eggs, oil, water, rum, flavorings in bowl til well combined (about 2 minutes)
  • 3
    Pour into prepared pan evenly.
  • 4
    Bake for 45 minutes, or until toothpick comes out clean. Remove cake to cooling rack.
  • 5
    Using a fork, stab a bunch of holes in cake while on rack. Be stabby!
  • 6
    For the Rum sauce: About 15 minutes before cake comes out, follow instructions below. Focus, keep kids and pets away. This sauce is hot, sticky and flammable. Burns will be severe. Be very careful!
  • 7
    Melt butter on medium, medium-high heat
  • 8
    Add sugar, water and bring to a boil stirring constantly. (Your arm will be tired)
  • 9
    Once boiling, allow to boil for 4 to 5 minutes, continuing to stir constantly. Mix will be frothy, bubbly.
  • 10
    After 4 to 5 minutes, remove from heat and while stirring slowly add rum (it may bubble up more, be careful.)
  • 11
    Return to heat for about 1 minute with stirring to burn off strong alcohol taste), remove from heat, add salt (I used salted butter so I didn't add more salt)
  • 12
    Pour into liquid measuring cup ( should have about 2 cups of sauce I use a 1 cup glass one, a cup at a time)
  • 13
    Pour 1 cup of sauce into bottom of cake while in pan. Allow to set 30 to 60 minutes to absorb.
  • 14
    Set cake plate over cake pan and invert. Cake should come out easily. Use a cake plate with a lip to keep rest of sauce from going everywhere.
  • 15
    Stab holes all over cake again on plate. Top, sides, and middle. Pour rest of sauce over cake.
  • 16
    Allow to rest 1 to 2 hours to absorb before cutting and serving

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