Holiday Rum Cake

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1
    (18 1/4 ounce) package yellow cake mix
  • 1
    cup light coconut rum
  • 12
    cup vegetable oil
  • 1
    (3 1/2 ounce) package jello instant vanilla pudding
  • Rum Glaze
  • 1
    cup packed brown sugar
  • 14
    cup water
  • 12
    cup butter
  • 14
    cup light coconut rum
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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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