Malibu Rum Cake Recipe

Rum cake
Alexandra Grablewski / Getty Images
  • 65 mins
  • Prep: 15 mins,
  • Cook: 50 mins
  • Yield: 1 large cake (12 servings)
Ratings (18)

This starts with a box and packaged pudding and is jazzed up with coconut rum.

What You'll Need

  • For the Cake:
  • 1 dash cooking spray
  • 1 18.25 ounce package yellow cake mix
  • 1 cup rum (Malibu®)
  • 1/2 cup vegetable oil
  • 1 3.4 ounce package vanilla instant pudding and pie filling mix
  • 4 eggs
  • For the Rum Glaze:
  • 1 cup brown sugar (packed, golden)
  • 1/4 cup water
  • 1 stick butter
  • 1/4 cup rum (Malibu®)

How to Make It

Cake Preparation:
Position rack in center of oven and preheat to 325 degrees F.

Spray a 10-inch (12-cup) bundt pan with nonstick spray. Using an electric mixer, beat , rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.

Bake until a toothpick inserted in center of 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:
Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.

Recipe Source: Semi-Homemade Cooking by Sandra Lee (Miramax Books; Hyperion)
Reprinted with permission.

Nutritional Guidelines (per serving)
Calories 468
Total Fat 28 g
Saturated Fat 11 g
Unsaturated Fat 12 g
Cholesterol 110 mg
Sodium 99 mg
Carbohydrates 35 g
Dietary Fiber 4 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)