Rum Cake

Once again, thanks to being snowed in, I was looking for things to bake.  Coincidentally, my friend was online telling me how they made rum cake yesterday and how it came out great!  So she sent me the recipe and that’s what I made today.  The recipe below is modified to our taste and based on what I had in the house.  The actual recipe calls for yellow cake mix (instead of pineapple), vanilla pudding mix (instead of chocolate), 4 whole eggs (instead of 4 egg whites), and all white sugar (instead of 1/2 white sugar and 1/2 brown sugar).  I also added walnuts, but this is optional.



1 cup walnuts, chopped
18 ounce pineapple cake mix
1.75 ounce (4-serving size) instant chocolate pudding mix
4 egg whites
1/2 cup water
1/4 cup vegetable oil
1/2 cup rum


1/2 cup butter
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup rum
Optional: 1/4 tsp cinnamon, 1/8 tsp clove, 1/8 tsp allspice, 1 tsp vanilla extract


1. Preheat oven to 325 F.  Grease and flour bundt pan (I didn’t have a bundt pan, so I put a steel container upside down in a circular spring foam pan).  Sprinkle nuts on bottom of pan.

2.  Beat the cake mix, pudding mix, eggs, water, oil, and rum until well mixed (~2 min).  Note: the batter will be sticky!

3.  Spoon into pan and bake for 1 hour.

4.  Prepare glaze: while the cake is baking, melt the butter in a pan on low.  Add the water, sugars, rum, and spices (optional) and mix until mixture boils.

5.  When the cake is done, remove it from the oven.  While it is still in the pan, poke holes with a toothpick and spoon 1/2 of the glaze into the holes. Let it cool for ~45 min, then invert onto serving plate.  Reheat the glaze and spoon over the top of the cake.


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