Need a quick easy dessert that everyone will love, but don’t want to start from scratch? Try this easy rum cake recipe! I’ve made this boozy cake for years, and it’s always been a hit. The best part is the secret ingredient that makes it fool proof – instant pudding!
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: The recipe calls for 1/2 cup chopped pecans, that you place in the bottom of the pan. 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! I use a paper towel to cover the entire pan. Those crevices will trick you!
Bake at 325 for 50 minutes.
Glaze:
1/2 cup rum
1/2 cup butter
1 cup sugar
Combine above on stove top until melted. Pour over cake while it’s still warm in the pan. Once cooled, flip pan on a cake plate.
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. These are great for a party too, just cube them once cooled and place themed picks in each piece.
There are a few baking essentials that help insure you get the perfect cake every time. I like to use a lighter color bundt pan and cookie sheets. I’ve linked them up for you here.
Who am I? Just a southern momma that loves a good find, a great recipe, home decor and of course a bargain. Find more recipes here: https://thecollarfind.com/category/food/
You can see more fun finds on my Instagram page too!
