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Boozy Bundt Cake: Rum Bundt Cake Recipe

Boozy Bundt Cake: Rum Bundt Cake Recipe

One of my favorite go-to recipes is a boozy bundt cake. First off, people love seeing a bundt cake. Though the style was popular in the 1950s and 1960s, it’s much less common today. In fact, when I bought my bundt cake pan from Williams Sonoma it was on a sale rack with a bunch of others. The bundt cake is also one of the easiest to make. It uses one pan, and it’s unique shapes means you need to do little decorating. As much as I love hosting and gourmet dishes, I also love an efficient dish!

Add to that alcohol, and you’re sure to have a crowd-pleaser. Do I need to say more?

Rum is quite traditional in cakes too. The Caribbean is famous for their rum cakes, and across the world, culture make fruitcakes for the holidays soaked in rum. Rum adds an earthy, nutty flavor to the cake and compliments the sweet icing that’s drizzled on top.

I will admit that this recipe will appear a tad bit semi-homemade. I do try to avoid process or boxed ingredients when I can, but the cake mix is a huge time-saver here—especially since it takes hours to layer on the glaze!

Try it yourself. Then let me know what you think.

Rum Bundt Cake

For the cake:

1 (18.25 oz) package yellow cake mix

1 (3.4 oz) package instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup dark rum

For the glaze:

1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup dark rum

  1. Preheat the oven to 325 degrees. Grease and flour a 10-inch bundt pan.

  2. In a large bowl, combine cake mix and pudding mix. Add in eggs, 1/2 cup, 1/2 water, 1/2 oil, and 1/2 cup rum. Blend well. Pour batter into the pan.

  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn onto serving plate.

  4. To make the glaze, combine butter, 1/4 cup water, and 1 cup sugar in a saucepan. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

  5. Brush glaze over the top and sides of the cake. Allow cake to absorb the glaze for a few minutes, then repeat until all the glaze is used.

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