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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
1/4 cup(s) butter |
1/2 cup(s) packed brown sugar |
1 tablespoon(s) rum extract, divided |
1/4 cup(s) water |
1 package(s) yellow cake mix |
Directions:
1. Preheat oven to 325 degrees. Spray inside of mold with nonstick cooking spray with flour. Combine cake mix, water, eggs, oil and 2 tsp of rum extract in large bowl and mix according to package instructions. Pour batter into pan and bake 40-45 minutes or until toothpick comes out clean. Remove cake to cooling rack.
2. For syrup: melt butter in saucepan over med heat. Add sugar and water and simmer 1-2 minutes until sugar is dissolved. Remove from heat. Stir in remaining rum extract.
3. Using dull end of wooden skewer pierce the bottom of the cake 40-50 times inserting skewer 1/2 way into cake. Brush bottom of cake with 1/2 cup of syrup and let stand 10 minutes. Invert cake onto serving platter. Brush top of cake with remaining glaze.
4. Can serve with fresh fruit and whipped cream.
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