Mini Rum Cake
User Reviews
4.7
Mini Rum Cake
Description
Mini Rum Cake combines a yellow cake mix with vanilla pudding, eggs, and dark rum to create small, moist cakes baked in mini bundt pans. The addition of instant pudding mix adds density and moistness, while the rum flavor permeates the batter for a distinct taste. Once baked, the cakes are drizzled with a warm rum sauce made by boiling butter, sugar, water, and dark rum, which enhances moisture and flavor. The sauce requires careful stirring due to its flammable nature.
The texture is a tender crumb that rises noticeably during baking, and the rum sauce adds a glossy, slightly sticky coating that complements the cake's vanilla and rum flavors. These bite-sized cakes serve well as party desserts or after-dinner treats.
You can bake these cakes in mini bundt pans or muffin tins, and the recipe also scales for a full-size bundt cake with extended baking time. Cooling on a rack in the pan allows the cakes to retain moisture while cooling before applying the rum sauce.
This recipe suggests preparing one batch at a time if limited to a single mini bundt pan, which will extend the total baking time.
Ingredients
Rum Cake
- 1 box yellow cake mix 18.5 ounces
- 1 box vanilla pudding mix 3.4 ounces, instant
- 4 egg
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup water
- 2 teaspoons vanilla
Rum Sauce
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water
- 1/2 cup dark rum
Instructions
Cake
- Preheat the oven to 350 F. Spray a mini bundt pan with cooking spray and flour the pan and set aside.
- In mixer combine the cake mix, dry pudding, eggs, rum, oil, water and vanilla. Mix on high until smooth.
- Put the batter into the mini bundt pan, adding 2-3 Tablespoons of batter to each well. The cake rises a fair bit, so don't overfill the pans.
- Bake for about 8 minutes, until a toothpick inserted into the cake comes out clean. Put the cake pan on a wire rack to cool while you make the rum sauce. Keep the cakes in the pan.
Rum Sauce
- The rum sauce is flammable and you need to give it your complete attention and stir constantly while you make it.
- Put the butter in a medium size sauce pan and melt it over low heat.
- Add the water and sugar and bring to a boil over medium heat, stirring constantly.
- Once it reaches boiling stir it while it boils for 4 minutes. It will become white.
- Take the pan off the heat and carefully stir in the rum. The sauce will foam up and bubble, so be careful to keep stirring so it doesn't bubble over the pan.
- Put the pan back on the burner and cook for 1 minute, still stirring.
- Take the pan off the stove and let it cool slightly.
Soaking the Cake in Rum Sauce
- Take the cake pan, with the cakes still in it, and poke holes all over the surface. These holes will allow the rum sauce to soak into the cake.
- Carefully pour 1/3 of a cup of rum sauce into a glass measuring cup.
- Gently drizzle the rum sauce from the measuring cup onto the cakes in the pan. Use 1/3 of a cup of the rum sauce.
- Put the cakes aside to rest for half an hour.
- Invert the cake pan onto a serving plate to remove the cakes from the pan. Gently loosen the cakes around the edges if necessary to remove them. Stab the cakes all over on the top and side with a fork to make more holes.
- Put another 1/3 of a cup of rum sauce into the glass measuring cup. Slowly drizzle it over the cakes, allowing it to soak in.
Make More Cakes
- If you only have one mini bundt cake pan you will need to make the cakes in batches. Wash the pan, dry it and prepare it with cooking and flour again.
- Once the next batch of cakes are baked poke them with holes and drizzle them with sauce just like the first batch. If the rum sauce has crystallized during the wait heat it on low heat on the stove for a few minutes.
- Repeat this until you are out of batter and rum sauce.
Serve the Rum Cake
- The rum cakes need to rest at least 2 hours before serving and the flavor will continue to improve for 2-3 days after making.
- When you are ready to serve dust the cakes with powdered sugar and top with maraschino cherries.
Notes
- You can use muffin tins if mini bundt pans aren't available, as they are comparable in size.
- When scaling up to a full-size bundt pan, increase baking time to 40-45 minutes.
- Preparing multiple batches with one pan will require additional baking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 130kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 149mg | 6% |
| Potassium | 15mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 105IU | 2% |
| Calcium | 34mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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