Ingredients
- 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
Directions
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.
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By melamelacariben...
Los Angeles, 43
on March 17, 2010
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My family & I really enjoyed consuming this cake. It went fast, too! I used the cake mix with the pudding so I didn't add extra pudding. It was perfectly moist. I also added an extra tbsp of rum to the glaze. Try it!!
By denaice_5631511
Cincinnati, OH
on November 19, 2007
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My husband and I absolutely LOVED this recipe. Tastes just like what we grew up with. The icing is a little challenging to get just right, but other than that....Delicious. We make it for all our guests, and they beg to take some home every time. So Good!!! Also, it is a half cup of each like it says....not divided among the three ingredients.
By lilynikita_7880559
apopka, FL
on June 20, 2007
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The Recipe is very easy, and it tastes quite good. I didn't follow it exactly as I didn't have everything on hand, and at 3am I wouldn't have been able to get them. I used chocolate pudding in place of vanilla, and cocnut rum in place of dark rum. Also I added Shredded coconut to the mixture, it helped to bring out the coconut flavor of the rum. Over all it was pretty good. My first shot at rum cake!
Read all 10 reviews