Cuthberts' Tea Shoppe Rum Cake

Total Time:
1 hr 30 min
20 min
1 hr 10 min

8 servings

  • Oil, for greasing pan
  • Flour, for coating pan
  • 1 package yellow cake mix (without pudding)
  • 1 small package vanilla pudding
  • 4 eggs
  • 1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Glaze:
  • 2 tablespoons butter
  • 1/4 cup hot water
  • 1 cup sugar
  • 2 tablespoons dark rum, or more to taste
  • Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.

  • Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.

  • While cake is cooling, make glaze: melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.

  • Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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