I might be a little late to post this cake. Typically, Rum Cake is made around the holidays and I had every intention of making this around Christmas, but plans changed. Let’s be honest though, Rum Cake is good anytime of the year. Anything good is good anytime! I will let you know upfront that this is a semi-homemade Rum Cake and is truly simple and easy to make. I’ve seen recipes online that contain nuts, additional extracts and so forth, but, not with this one. Do not fear though, it does not skimp on flavor nor deliciousness.
To make the batter for the cake I combined a box of yellow cake mix along with a small box of vanilla pudding mix, rum, water, vegetable oil and eggs. I then poured it into a Bundt pan that I sprayed with baking spray.
After baking for about an hour in a 325 F preheated oven the cake was done. I placed it on a wire rack and immediately made the rum sauce to pour over it.
In a medium saucepan I combined a stick of unsalted butter along with sugar and rum and cooked it over medium heat until the butter had melted, the sugar dissolved, and it began to boil. The mixture was the consistency of a thin syrup. Just a note, you don’t want to make the sauce before the cake is done. It may become too thick to pour onto the cake it and it won’t get absorbed as well.
While the syrup and cake were still hot, I poured the syrup over the cake. I use a butter knife to loosen the sides of the cake from the pan so that the syrup could go down the sides of the cake as well.
I let the cake cool in the pan for about 45 minutes and then inverted it onto a wire rack to cool for a few minutes more before transferring it to a cake board and then covering it with plastic wrap to refrigerate. In case you are wondering, yes, the cake did absorb all of the syrup. When I flipped it onto the wire rack there was none left in the pan and the cake did not feel sticky or anything.
After refrigerating overnight, it was ready to be served. And it was a hit with everyone who tried it!
For the Cake:
1 Box yellow cake mix
1 small package of vanilla pudding mix*
1/4 cup light rum**
3/4 cup water
1/2 cup vegetable oil
4 eggs, at room temperature
For the Rum Glaze:
1 stick unsalted butter
1 cup sugar
1/4 cup light rum
*I used Jell-O
**I used Bacardi Gold Rum
Preheat the oven to 325 F. Spray a Bundt pan with baking spray (or lightly grease and then coat with flour) and set aside.
In a large bowl combine the ingredients for the cake and using a handheld mixer beat on medium speed until smooth. Transfer to the Bundt pan and bake the preheated oven for 50 – 60 minutes, or until a cake tester inserted in the center comes out clean.
Transfer to a wire rack while making the rum glaze.
Wait until the cake is done to make the glaze. In a medium saucepan combine the ingredients for the glaze – butter, sugar & rum – and cook over medium heat until the mixture begins to boil. Once the mixture begins to boil it’s ready. Use a butter knife to loosen the sides of the cake from the pan. Pour the hot mixture over the cake and along the sides of the cake.
Let the cake cool in the pan for 40 – 45 minutes and then invert onto the wire rack to cool completely.
The cake is best served cold so once it has completely cooled wrap in plastic wrap and refrigerate until ready to serve.
Recipe from Hallmark Channel