Rum Cake Recipe
This Rum Cake Recipe is a moist, flavorful and delicious dessert from The Bahamas! The cake is cooked in a bundt pan, then drizzled with a Sugar-Rum Syrup.
Servings 12 servings
Calories 462kcal
Equipment
- Bundt Pan
- Whisk
- Cookie Sheet
- Oven Mitt
- Electric Hand Mixer
- Mixing Bowl(s)
- Pot(s)
- Saucepan
- Toothpicks
- Frying Pan
- Bundt Pan
Ingredients
Cake Ingredients
- 1 15 oz Boxed Yellow Cake Mix
- 1 3 ¾ oz box French Vanilla Instant Pudding Mix
- 4 Eggs
- ½ cup Water
- ½ cup Vegetable Oil
- ½ cup Spiced Dark Rum
Topping Ingredients
- ½ cup Butter
- ¼ cup Water
- 1 cup Sugar
- ½ cup Spiced Dark Rum
- ½ cup Unsweetened Coconut Flakes optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour a bundt pan.
- In a mixing bowl, combine all cake ingredients and mix with an electric mixer until all the lumps are gone.
- Pour into the prepared pan and place in the oven. Cook for about 60 minutes or until a toothpick comes out clean.
- In a medium saucepan, melt the butter on the stove. Whisk in the water and sugar, and bring to a light boil. Stirring constantly, cook it for about 5 minutes. When the 5 minutes is up, remove the pot from the stove and pour in the rum.
- Allow the mixture to cool a bit. Turn the bundt cake out onto a plate or cookie sheet. When the topping mixture is cooled, use a spoon to drizzle the mixture over the top of the cake, making sure to get all of the cake.
- (Optional) Add the unsweetened coconut flakes to a small, dry frying pan over medium heat. Stir for a few minutes until the coconut is toasted and has turned brown. Sprinkle over rum cake.
- Serve and enjoy!
Notes
For educational or personal use only.
Nutrition
Serving: 1slice | Calories: 462kcal | Carbohydrates: 53g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 405mg | Potassium: 63mg | Fiber: 1g | Sugar: 36g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg