Meredithf's Rum Cake
Yield
1 cakePrep
20 minCook
50 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
butter |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| ½ | cup |
rum
|
*
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
water
|
|
| 4 | large |
eggs
|
|
| Glaze | |||
| 1 | stick |
butter
|
|
| ¼ | cup |
dark rum
|
* |
| ½ | cup |
water
|
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
butter |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 118 | ml |
rum
|
*
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
water
|
|
| 4 | large |
eggs
|
|
| Glaze | |||
| 113 | g |
butter
|
|
| 59 | ml |
dark rum
|
* |
| 118 | ml |
water
|
|
| 237 | ml |
sugar
|
|
Directions
Beat eggs, mix all cake ingredients together and beat at medium speed for 4 minutes.
Pour into well greased bundt pan and bake at 350℉ (180℃) F for about 50 minutes.
Cool in pan for 5 minutes.
GLAZE Mix glaze in small saucepan and boil for 3 minutes.
Pour over warm cake while still in pan.
Cool 30 to 60 minutes before removing.
