Caribbean Bacardi Rum-Soaked Cake
An effortless Caribbean rum cake utilizes a yellow cake mix, instant vanilla pudding, and dark rum for a quick dessert.
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Instructions
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Preheat the oven to 325°F and thoroughly grease and flour a Bundt pan.
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Combine cake mix, pudding mix, eggs, water, oil, and 1/2 cup dark rum in a large bowl; mix until smooth.
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Pour the batter into the prepared Bundt pan and bake for 1 hour.
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Cool the cake in the pan for 20 minutes, then invert it onto a wire rack to cool completely.
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Once cooled, transfer the cake to a serving platter and prick the top with a fork or toothpick.
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For the rum glaze, melt butter in a heavy saucepan, then whisk in water and sugar.
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Bring the sugar mixture to a light boil, stirring constantly, and cook for 5 minutes; remove from heat and stir in the rum.
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Allow the glaze to cool slightly, then drizzle and smooth it over the cake, repeating until all glaze is absorbed.