Rum Cake
"I got this recipe from the Discovery Channel's website. It seemed too simple to be true -- Boy, is it awesome! I've made it now for many gatherings and parties and it's always a big hit. (This recipe originated from chef, Kelly Moran.)"
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 1 (18 ounce) package yellow cake mix
- 1 (5 1/8 ounce) package instant vanilla pudding
- 4 eggs
- 2⁄3 cup vegetable oil
- 3⁄4 cup water
- 1 teaspoon vanilla
- 2 tablespoons rum (your call on flavors and dark/light, etc)
-
Sauce
- 1 cup sugar
- 1⁄2 cup water
- 1 teaspoon vanilla
- 1 cup rum (I've used as little as 1 c. and it was fine, the more you add, the better the flavor, and the cake s)
directions
- Mix all the ingredients together until smooth.
- Pour into a well battered tube pan (I've used both bundt and spring-form).
- Bake at 350 for 45 minutes (or longer) until the cake is brown on the top and firm to the touch.
-
Sauce:
- Mix all sauce ingredients over a burner bringing them to a rolling boil.
- Slowly pour the sauce over the top of the already baked cake (make sure cake is still in pan!).
- For the best flavor/results, let cake stand overnight.
- This allows the sauce to really soak in and crystalize around the edges.
- When ready to serve, turn cake upside down onto serving platter-- great cake to serve with vanilla ice cream.
- Enjoy!
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RECIPE SUBMITTED BY
Hope Evarts
Tacoma, WA
I am just starting to learn to cook. I have always been able to follow recipes, but never had the time to really enjoy cooking. I now stay home with my 4-yr. old daughter and 9-month old son ... and get to practice all the recipes I find on this website on my husband --- and he LOVES it!!!!!!
