Rum Soaked Cake
servings
This Rum Soaked Cake has a tender crumb and features your favorite rum! The rum glaze on top adds even more flavor to this boozy dessert, making it perfect for game-nights, entertaining, and holidays!
Ingredients
Rum Cake
- 15.25 ounces yellow cake mix
- 3.4 ounces instant vanilla pudding
- 4 large eggs
- ½ cup canola or vegetable oil
- ½ cup dark rum
Rum Glaze
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup dark rum
Instructions
Rum Cake
- Preheat oven to 325°F. and prepare a 10-inch bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle the pan with flour. Be sure to shake out any excess.
- In a large bowl, whisk together the cake and instant vanilla pudding mixes.
- Into the cake mix, add the 4 eggs, 1/2 cup canola oil, and 1/2 cup of rum. Mix completely.
- Gently pour batter into pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.
- Remove cake from oven and let sit in the pan for 5 minutes.
Rum Glaze
- Into a medium saucepan over medium heat, combine the butter, and sugar. Bring to a boil and cook for 5 minutes until sugar has completely dissolved and glaze is smooth, stirring constantly.
- Remove from heat and add 1/2 cup of dark rum and 1 teaspoon vanilla. Mix well.
Glazing the Cake
- With the cake still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.
- Let cake sit for 10 minutes before inverting it onto a cooling rack. Place the rack on top of a rimmed baking sheet.
- Gently brush the remainder of the glaze all over the cake, pausing at times, even a few minutes to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely.
- If serving the next day, cover top with toothpicks and gently cover with a tent of aluminum foil when completely cooled.
- Cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminum foil.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 51g | Protein: 2g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 97mg | Potassium: 28mg | Fiber: 2g | Sugar: 40g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg