Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing Bowl
- Whisk or Electric Mixer
- Saucepan
- Bundt Pan
- Pastry Brush
Ingredients
- 1 box yellow cake mix
- 1 package instant vanilla pudding mix
- 4 large eggs
- 0.5 cup vegetable oil
- 0.5 cup water
- 0.5 cup dark rum plus extra for the glaze
Instructions
- Preheat your oven to 325°F.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, water, and ½ cup of rum. Mix until smooth, being careful not to overmix.
- Pour the batter into a greased bundt pan, spreading it evenly.
- Bake the cake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack.
- In a small saucepan, melt the butter over medium heat.
- Add the sugar and ½ cup of rum, stirring constantly until the sugar dissolves.
- Let the glaze simmer for 2–3 minutes and then remove it from the heat.
- Pour the glaze slowly over the warm cake, allowing it to soak in layer by layer.
Notes
For added flavor, use high-quality rum. Don’t skip the pudding mix for moisture. This cake tastes better after a day or two due to flavor melding. Store it wrapped to prevent drying out. Feel free to get creative! Add coconut for a tropical twist or chocolate for a richer cake. Dust with powdered sugar before serving for an extra touch!
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 125mg | Sugar: 18g | Vitamin A: 2IU | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!