Holiday Rum Cake
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
-
Cake
- 1 (18 1/4 ounce) package yellow cake mix
- 1 cup light coconut rum
- 1⁄2 cup vegetable oil
- 1 (3 1/2 ounce) package jello instant vanilla pudding
- 4 eggs
-
Rum Glaze
- 1 cup packed brown sugar
- 1⁄4 cup water
- 1⁄2 cup butter
- 1⁄4 cup light coconut rum
directions
-
Cake:
- Position rack in center of oven and preheat to 325°F
- Prepare a 12-cup Bundt® pan with flour and oil spray.
- Using an electric mixer beat all ingredients in a large bowl for 2 minutes.
- Transfer batter to prepared pan.
- Bake 45 minutes or until toothpick inserted into center comes out clean.
- Cool in pan for 20 minutes.
- Invert cake onto platter and carefully remove from pan.
- Allow cake to cool completely.
-
Rum Glaze:
- Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
- Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes.
- Remove from heat and whisk in rum.
- Cool glaze completely.
- Drizzle glaze evenly over cooled cake and serve.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>