Lifesaver Cake

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!

• Ready In: 1 hr 18 mins
• Serves: 12

Ingredients

• Cake

•  vegetable oil cooking spray, for misting the pan
•  flour, for dusting the pan
• 1 (18 1/4ounce) package  yellow cake mix
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 8  tablespoons butter, melted (1 stick)
• 4  large eggs
• 1  cup milk
• 1  teaspoon pure vanilla extract

• Butter Glaze

• 1  cup sugar
• 1⁄2 cup hot water
• 8  tablespoons butter, cut up (1 stick)
• 1  teaspoon pure vanilla extract
• 1  teaspoon  almond extract
• 1  teaspoon  rum extract
• 1  teaspoon  coconut extract
• 1  teaspoon  butter flavor extract
• 1  teaspoon  pineapple extract

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.