Rum Cake
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.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 15 oz Boxed Yellow Cake Mix
- 1 3 3/4 oz box French Vanilla Instant Pudding Mix
- 4 Eggs
- 1/2 cup Water
- 1/2 cup Vegetable Oil
- 1/2 cup Spiced Dark Rum
- 1/2 cup Butter
- 1/4 cup Water
- 1 cup Sugar
- 1/2 cup Spiced Dark Rum
- 1/2 cup Unsweetened Coconut Flakes (optional)
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Grease and flour a bundt pan.
- 3
In a mixing bowl, combine all cake ingredients and mix with an electric mixer until all the lumps are gone.
- 4
Pour into the prepared pan and place in the oven. Cook for about 60 minutes or until a toothpick comes out clean.
- 5
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.
- 6
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.
- 7
(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.
- 8
Serve and enjoy!