Description
A moist and luscious Butter Rum Cake infused with rich rum and vanilla flavors, perfect for celebrations and gatherings.
Ingredients
Scale
- 1 box yellow cake mix
- 1 small box instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup rum
- 1/2 cup water
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup water (for syrup)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and generously grease your bundt pan.
- Mix the dry ingredients: In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix.
- Add the wet ingredients: To your dry mix, add the eggs, vegetable oil, rum, and water. Mix until smooth.
- Pour the silky batter into your prepared bundt pan, smoothing the top with a spatula.
- Bake for about 50-55 minutes or until a toothpick comes out clean.
- Prepare the rum syrup: Melt butter in a saucepan, add sugar and water, stir until boiling. Remove from heat and add vanilla extract and rum.
- Cool the cake for 10 minutes, then invert it onto a plate.
- Poke holes all over the warm cake and pour the rum syrup over it.
- Let the cake cool completely before slicing.
Notes
This cake can be made a day ahead for better flavor. Consider adding nuts or flavored extracts for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg