Recipe(tried): Rum Cake with Variations

Hi Toni,

Here is the recipe as you requested. You'll also find this recipe and other versions previously posted by searching here for:
rum cake recipe

Rum Cake with Variations

CAKE
1/2 cup Bicardi Gold rum
1 cup pecans or walnuts, chopped (optional)
1 package (2 layer size) yellow cake mix
1 (4-serving size) package instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil

GLAZE
1 stick (1/2 cup) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bicardi Gold rum

Preheat oven to 325 degrees F (350 for mini bundts)*.
Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
Sprinkle the nuts over the bottom of the pan (I don't use the nuts).
Mix all cake ingredients together and beat until fluffy.
Pour batter in prepared pan and bake for 1 hour.
If using mini-bundt pans fill 1/2 - 2/3 and bake about 20 minutes.
Cool. Invert cake onto serving dish.
Prick top with a fork in several places.

For glaze:
Melt butter in a saucepan.
Stir in water and sugar and boil for 5 minutes, stirring constantly.
Remove from heat and stir in rum.
Drizzle and smooth some of the glaze evenly over cake top and sides.
Allow cake to absorb glaze.
Repeat this until all the glaze has been used.

Variation:
Substitute other flavors of cake mix and pudding mix.
Chocolate cake and chocolate pudding mix would be very good.
One tasty combination we've tried is lemon cake mix with pistachio pudding mix.

*You may need to increase the baking time if your mini bundt pans make a solid bundt and not a ring - start checking at 20 minutes.

Mini-bundt rum cakes are very pretty garnished with red and green candied cherry halves. Or, if they are 'rings', just before serving you can fill the center with whipped cream or ice cream (eggnog flavor is good) and top with a cherry. I like to serve the mini rum cakes on individual plates with French vanilla ice cream in the center, warmed hot fudge sauce drizzled over the cake and ice cream and in zig-zags across the serving plate, topped with a marashino cherry.

Happy Baking,

Betsy
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