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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake
Nonstick vegetable cooking spray
1 package yellow cake mix
1 cup Malibu Rum
1/2 cup vegetable oil
1 (3.4 oz) pkg vanilla instant pudding and pie filling mix
4 eggs
Rum Glaze
1 cup packed brown sugar
1/4 cup water
1/2 cup butter
1/4 cup Malibu Rum
Preheat to 325. Spray a Bundt pan with nonstick spray. Beat all ingredients in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.
Rum Glaze: Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely.
Drizzle glaze evenly over cooled cake and serve. Storage and Leftovers: Cover tightly and store rum cake at room temperature for up to 3 days. Cover tightly and store rum glaze in refrigerator for up to3 days. Best served at room temperature.
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MALIBU RUM CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake
Nonstick vegetable cooking spray
1 package yellow cake mix
1 cup Malibu Rum
1/2 cup vegetable oil
1 (3.4 oz) pkg vanilla instant pudding and pie filling mix
4 eggs
Rum Glaze
1 cup packed brown sugar
1/4 cup water
1/2 cup butter
1/4 cup Malibu Rum
Preheat to 325. Spray a Bundt pan with nonstick spray. Beat all ingredients in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.
Rum Glaze: Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely.
Drizzle glaze evenly over cooled cake and serve. Storage and Leftovers: Cover tightly and store rum cake at room temperature for up to 3 days. Cover tightly and store rum glaze in refrigerator for up to3 days. Best served at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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