Rum Cake from Cake Mix!

Serves 1
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Directions

  1. 1Start with a yellow cake mix that you like.
  2. 2Start with a yellow cake mix that you like.
  3. 3Start with a yellow cake mix that you like.
  4. 4Add vanilla pudding mix, butter, oil, milk, vanilla, and dark rum.
  5. 5Add vanilla pudding mix, butter, oil, milk, vanilla, and dark rum.
  6. 6Add vanilla pudding mix, butter, oil, milk, vanilla, and dark rum.
  7. 7Mix it all together and cover your bowl to hydrate your batter for at least 15 minutes.
  8. 8Mix it all together and cover your bowl to hydrate your batter for at least 15 minutes.
  9. 9Mix it all together and cover your bowl to hydrate your batter for at least 15 minutes.
  10. 10Pre-grease a 10-cup Bundt pan and preheat the oven to 325 degrees.
  11. 11Pre-grease a 10-cup Bundt pan and preheat the oven to 325 degrees.
  12. 12Pre-grease a 10-cup Bundt pan and preheat the oven to 325 degrees.
  13. 13Fold in nuts if preferred.
  14. 14Fold in nuts if preferred.
  15. 15Fold in nuts if preferred.
  16. 16Pour your batter into the pre-greased 10-cup Bundt pan.
  17. 17Pour your batter into the pre-greased 10-cup Bundt pan.
  18. 18Pour your batter into the pre-greased 10-cup Bundt pan.
  19. 19Bake the cake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
  20. 20Bake the cake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
  21. 21Bake the cake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
  22. 22While the cake is baking, make the rum syrup by melting butter in a saucepan, stirring in sugar and water, bringing it to a boil, stirring constantly for 5 minutes, then removing from heat and stirring in rum and vanilla.
  23. 23While the cake is baking, make the rum syrup by melting butter in a saucepan, stirring in sugar and water, bringing it to a boil, stirring constantly for 5 minutes, then removing from heat and stirring in rum and vanilla.
  24. 24While the cake is baking, make the rum syrup by melting butter in a saucepan, stirring in sugar and water, bringing it to a boil, stirring constantly for 5 minutes, then removing from heat and stirring in rum and vanilla.
  25. 25As soon as the cake comes out of the oven, poke holes in the bottom and pour on half the rum syrup.
  26. 26As soon as the cake comes out of the oven, poke holes in the bottom and pour on half the rum syrup.
  27. 27As soon as the cake comes out of the oven, poke holes in the bottom and pour on half the rum syrup.
  28. 28After 15 minutes, invert the cake and poke holes in the top of the cake.
  29. 29After 15 minutes, invert the cake and poke holes in the top of the cake.
  30. 30After 15 minutes, invert the cake and poke holes in the top of the cake.
  31. 31Drizzle the remaining syrup on top and sides of the cake, or pour it back into the Bundt pan and return the cake to soak up the syrup.
  32. 32Drizzle the remaining syrup on top and sides of the cake, or pour it back into the Bundt pan and return the cake to soak up the syrup.
  33. 33Drizzle the remaining syrup on top and sides of the cake, or pour it back into the Bundt pan and return the cake to soak up the syrup.

Ingredients

  • 1 box yellow cake mix
  • 1 box yellow cake mix
  • 1 box yellow cake mix
  • 1 box vanilla instant pudding mix
  • 1 box vanilla instant pudding mix
  • 1 box vanilla instant pudding mix
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 0.25 cup vegetable oil
  • 0.25 cup vegetable oil
  • 0.25 cup vegetable oil
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 cup dark rum
  • 0.5 cup dark rum
  • 0.5 cup dark rum
  • 1 cup chopped pecans or walnuts
  • 1 cup chopped pecans or walnuts
  • 1 cup chopped pecans or walnuts
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 0.25 cup dark rum
  • 0.25 cup dark rum
  • 0.25 cup dark rum
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla

Equipment

measuring cupsievemixerplastic wrapBundt panovensaucepanspatulacake stand

Tips

  • Rum cake is perfect for the holidays.
  • For more rum flavor, take the cake out of the pan, pour in more syrup, and put the cake back in the pan to soak it up.