A golden, buttery cake soaked in a rum glaze—this dessert is both moist and flavorful, with a touch of warmth and sweetness from the rum. The cake is perfect on its own or served with whipped cream, ice cream, or even fresh fruit.
Ingredients
For the Cake:
1 box (about 15.25 oz) yellow cake mix – A convenient base for the cake.
1 (3.4 oz) package instant vanilla pudding mix – Adds moisture and richness to the cake.
4 large eggs – Provides structure and moisture.
1/2 cup vegetable oil – Adds moisture and tenderness.
1/2 cup water – Hydrates the cake batter.
1/2 cup dark rum – For the signature rum flavor.
1/2 cup chopped nuts (optional) – Walnuts or pecans work great, adding texture and flavor.
For the Rum Glaze:
1/2 cup unsalted butter – Adds richness to the glaze.
1/4 cup water – Combines with the other ingredients to form the glaze.
1 cup granulated sugar – Sweetens the glaze.
1/4 cup dark rum – Enhances the flavor of the glaze.
1 teaspoon vanilla extract – For a warm, aromatic flavor.
Instructions
1. Preheat the Oven:
Preheat your oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan or a similar-sized cake pan. If you’re using nuts, sprinkle them evenly on the bottom of the pan before adding the batter.
2. Prepare the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, water, and rum.
Using an electric mixer, beat on low speed for about 30 seconds, then increase the speed to medium and beat for about 2 minutes, or until the batter is smooth and well-combined.
3. Bake the Cake:
Pour the batter into the prepared bundt pan and spread it out evenly.
Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. Keep an eye on it toward the end to make sure it doesn’t overbake.
