Total Time
1hr 18mins
Prep 18 mins
Cook 1 hr

Inspired once again by Anne Byrn the Cake Mix Doctor I have come up with a cake that tastes like a roll of lifesaver fruit candies. This is a moist sweet cake and serving it with a quality vanilla ice cream only enhances the flavor another notch! If you're having trouble locating the various extracts, contact your local Watkins dealer and I can assure you they will have them. In the meantime prepare yourself for sheer indulgence!

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350 F; lightly spray a Bundt pan with vegetable spray and dust with flour.
  2. COMBINE cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; pour into prepared pan.
  3. BAKE until golden brown, approximately 60 minutes; meanwhile prepare the butter glaze.
  4. COMBINE sugar, hot water and butter in a small saucepan; cook over medium heat just until the butter melts and the sugar dissolves; stirring constantly, 2 to 3 minutes; remove pan from heat and stir in all the extracts.
  5. REMOVE Bundt pan from oven and place on a wire rack to cool for 15 minutes; carefully invert onto a cake plate right side up.
  6. POKE holes in the cake with a straw or use a cake syringe filled with the glaze slowly pouring or injecting the glaze directly in to the cake (depending on which method you use you may have glaze run-off, just soak up with a paper towel and discard) You want the cake to soak up as much as possible of the glaze; allow the cake to cool to room temperature before serving.
  7. STORE in a glass dome at room temperature for up to 1 week.
Most Helpful

5 5

I love this recipe, it really has a christmas effect (in relation to taste). It tastes so much like rum cake, but it has more of a sweetness/ butter flavor. I never did find the pineapple extract, so I just left it out. I plan to use it the next time I bake this succulant/immaculate cake!