Rum Cake Recipe
Directions
- 1In a mixing bowl, combine ½ cup canola oil, ½ cup cold water, and ½ cup rum.
- 2Add 4 large eggs to the wet ingredients.
- 3In a separate bowl, whisk together 1 box yellow cake mix and 1 box instant vanilla pudding.
- 4Add the dry ingredients to the wet ingredients and mix on medium-high speed for about 2 minutes.
- 5Grease a bundt pan and pour the cake batter into it.
- 6In 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.
- 7Reduce the heat and let it simmer for 3-5 minutes.
- 8Remove from heat and add ¾ cup rum.
- 9Remove the cake from the oven and let it sit for 5 minutes.
- 10Flip the cake over and poke about 100 holes using a toothpick or skewer.
- 11Pour 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 Cold water
- 0.5 cup Rum
- 4 Large eggs
- 1 box Yellow cake mix
- 1 box Instant vanilla pudding
- 1.5 sticks Butter
- 1.5 cups Sugar
- 0.75 cups Rum
Equipment
mixerwhisksaucepanbundt pantoothpick or skewer
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