Homemade Rum Cake
- Yield 1
- Prep 15 minutes
- Total 15 minutes
Homemade Rum Cake is a dessert recipe on Avoteb. The yield on the card is 1. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 1 (18.25 oz.) package yellow cake mix
- 1 (3.4 oz.) package vanilla instant pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup rum
- 1/2 cup vegetable oil
- extra sugar for pan
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup rum
Method
Warm oven to 325 degrees F (165 degrees C). Liberally grease (either way cooking spray or butter) a bundt pan, and then pour sugar into it and swirl around until the entire inside of the pan is coated in sugar. (Discard any remaining sugar.)
In a large bowl, combine cake mix and pudding mix. Stir in the eggs, 1/2 cup water, oil and 1/2 cup rum. Puree well. Tip batter into pan.
Roast in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Spoon glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Raise to a boil over a medium burner and continue to boil for 5 minutes, stirring constantly. Lift from heat and mix in 1/4 cup rum.
