Mrs. Pischke's Rum Cake

READY IN: 1hr
Recipe by Galley Wench

This recipes comes from Pischke's in Scottsdale -- a one of a kind restaurant! Simple yet very tasty!

Top Review by carolinajewel

My mother has been making this cake since the 70's. I make it every Christmas. It gets better the next day! NOTE: If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour Bundt cake Pan.
  3. In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
  4. Pour into Bundt pan and bake for 45 minutes.
  5. While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
  6. Add sugar and boil for 5 minutes, stirring constantly.
  7. Remove from heat and stir in dark rum.
  8. Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
  9. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
  10. Slowly pour glaze over cake.

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