Lifesaver Cake
"Inspired once again by Anne Byrn the Cake Mix Doctor I have come up with a cake that tastes like a roll of lifesaver fruit candies. This is a moist sweet cake and serving it with a quality vanilla ice cream only enhances the flavor another notch! If you're having trouble locating the various extracts, contact your local Watkins dealer and I can assure you they will have them. In the meantime prepare yourself for sheer indulgence!"
photo by HOUSEMANAGER Charle
- Ready In:
- 1hr 18mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Cake
- vegetable oil cooking spray, for misting the pan
- flour, for dusting the pan
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 8 tablespoons butter, melted (1 stick)
- 4 large eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
-
Butter Glaze
- 1 cup sugar
- 1⁄2 cup hot water
- 8 tablespoons butter, cut up (1 stick)
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon rum extract
- 1 teaspoon coconut extract
- 1 teaspoon butter flavor extract
- 1 teaspoon pineapple extract
directions
- PREHEAT oven to 350 F; lightly spray a Bundt pan with vegetable spray and dust with flour.
- COMBINE cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; pour into prepared pan.
- BAKE until golden brown, approximately 60 minutes; meanwhile prepare the butter glaze.
- COMBINE sugar, hot water and butter in a small saucepan; cook over medium heat just until the butter melts and the sugar dissolves; stirring constantly, 2 to 3 minutes; remove pan from heat and stir in all the extracts.
- REMOVE Bundt pan from oven and place on a wire rack to cool for 15 minutes; carefully invert onto a cake plate right side up.
- POKE holes in the cake with a straw or use a cake syringe filled with the glaze slowly pouring or injecting the glaze directly in to the cake (depending on which method you use you may have glaze run-off, just soak up with a paper towel and discard) You want the cake to soak up as much as possible of the glaze; allow the cake to cool to room temperature before serving.
- STORE in a glass dome at room temperature for up to 1 week.
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Reviews
-
I love this recipe, it really has a christmas effect (in relation to taste). It tastes so much like rum cake, but it has more of a sweetness/ butter flavor. I never did find the pineapple extract, so I just left it out. I plan to use it the next time I bake this succulant/immaculate cake!
RECIPE SUBMITTED BY
HOUSEMANAGER Charle
Saskatoon, Saskatchewan
Hi Everyone!
Well what can I tell you about myself...I’m HOUSEMANAGER (a name given to me by my family) a 43 year old Christian gal married to a wonderful man with a beautiful 8 year old competitive gymnast daughter who looks like a princess.
I’m absolutely passionate about food. My love of cooking / baking and all things food is only rivaled by my love for interior design and my in-depth interest in forensic science (what a combination). This explains my "OFF BEAT" humor! It wasn't always that way, I used to make a joke that my first marriage ended in divorce because of my then disdain for the kitchen... WOW HAVE I CHANGED!
I’m really an artist at heart, everything I’ve ever been involved in or am doing currently revolves around the creative within me. For over 15 years I was in business for myself (The Salon Industry) where I met my now present husband. We currently own and operate our own Consulting / Marketing / Advertising firm, catering primarily to real estate agents and their properties. Yes, I have a techy background that spills into our business which is unique in that we handle all the details from start to finish. Business interests take us deep into the internet...a story on it's own!
I collect chefs (yea,you read right), cookbooks and dishes. The dishes / table settings are in every color and style imaginable. I love to set theme tables that emphasizes the food (that’s the artist in me). I have an insatiable interest in cooking techniques and ingredients, especially the exotic.
Our home is blessed with an array of cats, a dog, hamsters, exotic birds and tropical fish. There’s a whole lot of God, love and laughter being served along with the food here!
I adore this site and I tip my hat to all the staff and ‘zaar contributors. There is a lot of “stuff” out there but this is a 5 star site, you should all be exceedingly glad in the direction the site is going! Your endless hard work is appreciated.
