Rum Cake Recipe
User Reviews
5
Rum Cake Recipe
Description
The Rum Cake Recipe combines the convenience of a boxed yellow cake mix and instant vanilla pudding with the depth of spiced dark rum. Baking in a bundt pan gives it a distinctive shape that holds the sticky glaze well. The buttery glaze is simmered to dissolve sugar evenly, then combined with additional spiced rum to infuse the cake with a warm, aromatic flavor. Toasting coconut flakes on the stovetop adds a toasted crunch when sprinkled on top, enhancing both texture and appearance. This cake is ideal for dessert servings at gatherings or special occasions, bringing a balance of sweetness, spice, and moistness.
The cooking process involves mixing the cake ingredients thoroughly to remove lumps, baking until a toothpick emerges clean, and then drizzling the cooled glaze over the cake after it is inverted. The glaze absorbs gradually, giving the cake a moist texture with an extra layer of rum flavor. The toasted coconut topping is optional but recommended for a subtle contrast.
To enjoy, slice the cake and serve as is or with a light accompaniment such as whipped cream or fresh fruit if desired. The cake showcases a pleasant combination of vanilla, butter, rum, and coconut, remembered for its moist crumb and shiny topping.
Ingredients
Cake Ingredients
- 1 yellow cake mix 15 oz boxed
- 1 Instant pudding mix French Vanilla flavor, 3 ¾ oz box
- 4 egg
- ½ cup water
- ½ cup vegetable oil
- ½ cup dark rum spiced
Topping Ingredients
- ½ cup butter
- ¼ cup water
- 1 cup sugar
- ½ cup dark rum spiced
- ½ cup coconut flakes optional, unsweetened
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour a bundt pan.
- In a mixing bowl, combine all cake ingredients and mix with an electric mixer until all the lumps are gone.
- Pour into the prepared pan and place in the oven. Cook for about 60 minutes or until a toothpick comes out clean.
- In a medium saucepan, melt the butter on the stove. Whisk in the water and sugar, and bring to a light boil. Stirring constantly, cook it for about 5 minutes. When the 5 minutes is up, remove the pot from the stove and pour in the rum.
- Allow the mixture to cool a bit. Turn the bundt cake out onto a plate or cookie sheet. When the topping mixture is cooled, use a spoon to drizzle the mixture over the top of the cake, making sure to get all of the cake.
- (Optional) Add the unsweetened coconut flakes to a small, dry frying pan over medium heat. Stir for a few minutes until the coconut is toasted and has turned brown. Sprinkle over rum cake.
- Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 462kcal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 405mg | 17% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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