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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1015 |
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This rum cake is super moist and so full of flavor and punch! It's also easy to make. I refuse to use water in my cakes. I sub with milk or half and half. Ingredients:
1 yellow cake mix |
1/2 cup butter |
1 cup powdered sugar |
2/3 cup coconut rum |
4 eggs |
1 (6 ounce) package instant vanilla pudding |
1/3 cup vegetable oil/butter |
1/3 cup milk or half and half |
optional: (any of these 3 will give an island twist to your cake. |
crushed walnuts(put in greased pan before pouring batter) |
flaked coconut |
crushed pineapple - drained. |
Directions:
1. 1. Grease a bunt pan.
2. 2. Preheat over to 345°F.
3. 3. Mix together cake mix, 1/3 cup of coconut rum, eggs, oil/butter, milk, vanilla pudding
4. 4. bake for 45mins - 1hr or until cooked through.
5. Glaze
6. Place butter, powdered sugar and 1/3 cup of coconut rum in the microwave for 1-2 minutes.(bring to boil)
7. 4. Let cake cool and turn out of bundt pan.
8. 5. Poke holes around the cake and pour glaze over all the holes and the whole cake.
9. Sprinkle some confectioner's sugar on cake for visual effect.
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