spiced rum tipsy cake

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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