Kristina’s Rum Cake

This is fun to serve during the holidays.  Or, this is also great to serve during family or business gatherings where the topic of conversation could get tense!  Now a couple things to keep in mind – it seems it is hard these days to find a pre-packaged cake mix that does not include pudding – so, please note that if using a box that already has pudding in the mix then you should omit the pudding, use 3 eggs instead of 4 and cut the oil to 1/3 cup instead of 1/2 cup.  And, as you are measuring out the rum do not worry if you “oops” and jjuusstt happen to overflow your pouring of the rum into the 1/2 cup measuring cup.  A little extra rum never hurts!  Enjoy!

rumcakePreheat oven to 325 degrees.  Grease and flour 12 cup bundt pan.  Using stand mixer, combine on low speed…..
1 box yellow cake mix
1 box vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark spiced rum
….for 30 seconds.  Scrap sides of bowl then turn speed to medium and continue mixing for 2 minutes.  Pour batter into prepared pan.  Bake 60 minutes.  Remove from oven.  While the cake cools in small saucepan set on low-medium heat melt…..
1/2 cup salted sweet cream butter
Once melted stir in…..
1/4 cup water
1 cup granulated sugar
Turn heat to medium-high and boil for 5 minutes stirring constantly and until sugar is dissolved.  Remove from heat and stir in…..
1/2 cup dark spiced rum
Leaving the cake in the pan, prick and poke cake all around with thin wooden skewer.  Pour warm glaze over entire cake being sure to pour along the sides of the pan as well as letting it seep in where you have poked holes.  You want the glaze to soak into the entire cake.  Leave the cake in the pan and top with dinner plate, then place in the fridge overnight.  Remove cake from fridge and gently use a knife to just loosen the edges of the cake from the sides of the pan.  Invert the cake on a large round serving platter.  Serve topped with whipped cream.

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