Rum Cake Recipe

20 mins
Serves 1
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Directions

  1. 1In a mixing bowl, combine ½ cup canola oil, ½ cup cold water, and ½ cup rum.
  2. 2In a mixing bowl, combine ½ cup canola oil, ½ cup cold water, and ½ cup rum.
  3. 3In a mixing bowl, combine ½ cup canola oil, ½ cup cold water, and ½ cup rum.
  4. 4Add 4 large eggs to the wet ingredients.
  5. 5Add 4 large eggs to the wet ingredients.
  6. 6Add 4 large eggs to the wet ingredients.
  7. 7In a separate bowl, whisk together 1 box yellow cake mix and 1 box instant vanilla pudding.
  8. 8In a separate bowl, whisk together 1 box yellow cake mix and 1 box instant vanilla pudding.
  9. 9In a separate bowl, whisk together 1 box yellow cake mix and 1 box instant vanilla pudding.
  10. 10Add the dry ingredients to the wet ingredients and mix on medium-high speed for about 2 minutes.
  11. 11Add the dry ingredients to the wet ingredients and mix on medium-high speed for about 2 minutes.
  12. 12Add the dry ingredients to the wet ingredients and mix on medium-high speed for about 2 minutes.
  13. 13Grease a bundt pan and pour the cake batter into it.
  14. 14Grease a bundt pan and pour the cake batter into it.
  15. 15Grease a bundt pan and pour the cake batter into it.
  16. 16In a saucepan, combine 1 ½ sticks of butter, ½ cup cold water, and 1 ½ cups sugar. Stir until fully combined and bring to a boil.
  17. 17In a saucepan, combine 1 ½ sticks of butter, ½ cup cold water, and 1 ½ cups sugar. Stir until fully combined and bring to a boil.
  18. 18In a saucepan, combine 1 ½ sticks of butter, ½ cup cold water, and 1 ½ cups sugar. Stir until fully combined and bring to a boil.
  19. 19Reduce the heat and let it simmer for 3-5 minutes.
  20. 20Reduce the heat and let it simmer for 3-5 minutes.
  21. 21Reduce the heat and let it simmer for 3-5 minutes.
  22. 22Remove from heat and add ¾ cup rum.
  23. 23Remove from heat and add ¾ cup rum.
  24. 24Remove from heat and add ¾ cup rum.
  25. 25Remove the cake from the oven and let it sit for 5 minutes.
  26. 26Remove the cake from the oven and let it sit for 5 minutes.
  27. 27Remove the cake from the oven and let it sit for 5 minutes.
  28. 28Flip the cake over and poke about 100 holes using a toothpick or skewer.
  29. 29Flip the cake over and poke about 100 holes using a toothpick or skewer.
  30. 30Flip the cake over and poke about 100 holes using a toothpick or skewer.
  31. 31Pour the rum glaze over the cake, adding more than a third of a cup to ensure it's glistening.
  32. 32Pour the rum glaze over the cake, adding more than a third of a cup to ensure it's glistening.
  33. 33Pour the rum glaze over the cake, adding more than a third of a cup to ensure it's glistening.

Ingredients

  • 0.5 cup Canola oil
  • 0.5 cup Canola oil
  • 0.5 cup Canola oil
  • 0.5 cup Cold water
  • 0.5 cup Cold water
  • 0.5 cup Cold water
  • 0.5 cup Rum
  • 0.5 cup Rum
  • 0.5 cup Rum
  • 4 Large eggs
  • 4 Large eggs
  • 4 Large eggs
  • 1 box Yellow cake mix
  • 1 box Yellow cake mix
  • 1 box Yellow cake mix
  • 1 box Instant vanilla pudding
  • 1 box Instant vanilla pudding
  • 1 box Instant vanilla pudding
  • 1.5 sticks Butter
  • 1.5 sticks Butter
  • 1.5 sticks Butter
  • 1.5 cups Sugar
  • 1.5 cups Sugar
  • 1.5 cups Sugar
  • 0.75 cups Rum
  • 0.75 cups Rum
  • 0.75 cups Rum

Equipment

mixerwhisksaucepanbundt pantoothpick or skewer
Rum Cake Recipe | Clip Recipe