Malibu^® Rum Cake
From: Semi-Homemade by Sandra Lee
(Meredith Books; September 2005; ISBN: 0696226855; PB)
Cookbook Heaven at Recipelink.com

I created this cake in college and it was always a big hit. I wonder if having the word "rum" in its title added to its success?

Makes 1 large bundt cake, about 12 servings
Prep time: 8 minutes
Cooking time: 45 minutes
Cooling time: 45 minutes

CAKE:

• Nonstick vegetable cooking spray, PAM®
• 1 package (18.25-ounce) classic yellow cake mix, Duncan Hines Moist Deluxe®
• 1 cup Malibu® Rum
• 1/2 cup vegetable oil, Wesson®
• 1 package (3.4-ounce) vanilla instant pudding and pie filling mix, Jell-O®
• 4 eggs

RUM GLAZE:

• 1 cup (packed) golden brown sugar, C&H®
• 1/4 cup water
• 1 stick butter, Land O'Lakes®
• 1/4 cup Malibu® Rum

Cake Preparation:

1. Position rack in center of oven and preheat to 325 degrees. Spray a 10-inch (12-cup) bundt pan with nonstick spray.
2. Using an electric mixer, beat all ingredients in a large bowl for 2 minutes. Transfer batter to prepared pan.
3. 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 Preparation:

1. Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat
   until sugar dissolves.
2. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes.
3. Remove saucepan from heat and whisk in rum. Cool glaze completely.
4. 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.