You know those times when you all of a sudden need a rum cake, and you just don’t have time to make one from scratch?
And you’re out of rum?
Don’t you hate when that happens?
OK, fine, it’s never happened to me either.
But you never know when you might have a rum cake crisis, and you need to be prepared.
That’s when this post will come in handy.
I love this recipe. It is soooo easy.
OK, so it’s not made with real rum—but it still tastes like rum!
And yes, I used a cake mix in there, but I was in a hurry.
But just look at it… don’t you just want to take a bite?
OK, I hope I helped you through a potential rum cake crisis.
See you next time!
Rum Cake (adapted from McCormick)
- 1 box of yellow cake mix
- 1 box of instant vanilla pudding mix (3.5 oz)
- 4 eggs
- 1/2 C butter
- 2 Tablespoons rum extract
Beat all ingredients in large bowl with mixer on low to moisten.
Beat on medium for 4 minutes.
Pour into greased 12-cup bundt pan.
Bake at 325 degrees for one hour or until cake begins to pull away from sides of pan.
Let cool for 15 minutes in pan.
Remove from pan and pierce with fork.
Mix 1/2 cup sugar, 1/4 butter and 2 tablespoons water.
Bring to boil on medium heat on boil one minute.
Remove from heat.
Stir in 1/2 teaspoon rum extract.
Pour over cake.
(NOTE: If you want to use real rum, you can substitute 1 tablespoon of light rum for 1/2 teaspoon extract OR 1 tablespoon of dark rum for 1-1/2 teaspoons extract.)