Malibu Rum Cake

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

This starts with a box and packaged pudding and is jazzed up with coconut rum and is courtesy of "Semi-Homemade Cooking" by Sandra Lee (Miramax Books; Hyperion).

Ingredients

  • 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 ounces) 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®)

Steps to Make It

Cake Preparation:

  1. Gather the ingredients.

  2. Position rack in the center of the oven and preheat to 325 F.

  3. Spray a 10-inch (12-cup) bundt pan with nonstick spray.

  4. Using an electric mixer, beat, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.

  5. Bake until a toothpick inserted in center of comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto a platter, then carefully remove pan. Allow cake to cool completely.


Rum Glaze Preparation:

  1. Gather the ingredients.

  2. Meanwhile, stir sugar and water in a heavy medium saucepan over medium-high heat until sugar dissolves. Add butter.

  3. Simmer until mixture thickens and is syrupy, stirring often about 5 minutes. Remove saucepan from heat and whisk in the rum.

  4. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.

  5. Enjoy!

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