Need a quick easy dessert that everyone will love, but don’t want to start from scratch? Try this recipe for easy rum cake, and you will be hooked. I’ve made this boozy cake for years, and it’s always been a hit. A sweet cousin in law gave me this recipe, and I have continued to pass it along to friends. In fact, one makes it every Christmas for all of her neighbors! (Lucky neighbors!)
Boozy Rum Cake Recipe
1 box of yellow cake mix
1 3.4 oz instant vanilla pudding
Combine above then add:
1/2 cup vegetable oil , 1/2 cup water, and 1/2 cup rum (Use what you’ve got, this cake has dark rum in the glaze and light rum in the batter!)
4 eggs 🥚 🥚🥚🥚
MIX!
Optional: Add 1/2 cup chopped pecans to the greased bundt pan, but don’t worry if your crew doesn’t care for nuts. Sometimes I use nuts on half of the pan and not the other half. (Picky kids, you know!)
theCollarfind tip: Use softened butter in Bundt pan to keep cake from sticking, and coat it well!
Bake at 325 for 50 minutes.
Glaze:
1/2 cup rum
1/2 cup butter
1 cup sugar
Combine on stove top until melted. Pour over Bundt while it’s still warm in the pan.
The best part of this rum cake: You can keep these ingredients in your pantry, and you’ll always be ready if someone asks you to bring dessert. Find more recipes here: https://thecollarfind.com/category/food/
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