Rum Cake

This Rum Cake is a moist, flavorful dessert infused with rich dark rum and topped with a buttery rum sauce. The combination of boxed cake mix and instant pudding mix ensures a quick and easy preparation, while the homemade rum sauce adds an indulgent touch. Perfect for special occasions or a decadent treat, this cake is sure to impress.

Ingredients

For the Cake:

• 1 box yellow cake mix (see note below)
• 1 3.4-ounce box instant vanilla pudding mix
• 4 large eggs
• ½ cup water
• ½ cup canola or vegetable oil
• ½ cup dark rum (I used Meyer’s Dark Rum)
• 2 to 3 teaspoons vanilla or coconut extract (I used coconut)

For the Rum Sauce:

• ¾ cup unsalted butter (1 ½ sticks)
• 1 ½ cups granulated sugar
• ¼ cup water
• ¼ teaspoon kosher salt (or to taste)
• ½ cup dark rum (I used Meyer’s Dark Rum)

Instructions

Make the Cake:

1. Prepare the Pan:

• Preheat the oven to 325°F.
• Spray a 12-cup Bundt pan very well with floured cooking spray, or grease and flour the pan; set aside.

1. Mix the Batter:

• In a large bowl, combine the cake mix, pudding mix, eggs, water, oil, rum, and extract.
• Beat with a handheld electric mixer on high power until smooth and combined, about 2 minutes.

1. Bake the Cake:

• Pour the batter into the prepared pan, smoothing the top lightly with a spatula. The batter will be thin but rises dramatically during baking.
• Bake for about 45 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
• Cool the cake in the pan on a wire rack.

1. Start the Rum Sauce:

• When the cake has about 10 to 15 minutes left to bake, start making the rum sauce.

Make the Rum Sauce:

1. Prepare the Ingredients:

• Use caution as the mixture is extremely hot and flammable. Keep children out of the kitchen during this process.

1. Cook the Sauce:

• In a medium high-sided saucepan, melt the butter over medium heat.
• Add the sugar and water, then bring to a rapid boil over medium-high heat. Allow the mixture to boil for 4 to 5 minutes, whisking constantly to prevent burning. The mixture should become white, frothy, and fluffy-looking.
• Remove the pan from heat and carefully add the rum while whisking, as the sauce will bubble vigorously.
• Return the pan to the heat for 1 minute, whisking constantly to cook off some of the ‘raw’ alcohol taste.
• Stir in the salt and combine.

1. Prepare the Cake:

• Transfer the sauce to a 2-cup glass measuring cup; you should have about 2 cups of sauce.
• Using a fork, poke holes all over the surface of the cake (which will be the base once inverted). Poke about 75 holes.
• Slowly pour about 1 cup of the sauce over the surface of the cake, allowing it to soak in. Let the cake rest for about 1 hour to absorb the sauce.

1. Invert and Finish:

• Invert the cake onto a cake stand or serving platter.
• Poke holes all over the top and some on the sides of the cake with a fork.
• Slowly and carefully pour the remaining sauce into the holes. If the sauce has crystallized, whisk it briefly before adding.
• Let the cake rest for 1 to 2 hours to fully absorb the sauce before slicing and serving.

Tips

• Pan Preparation: Ensure the Bundt pan is thoroughly greased and floured to prevent sticking. A well-prepared pan is crucial for easy cake release.
• Pouring the Rum Sauce: Pour the sauce slowly to allow it to soak into the cake evenly. This ensures every bite is moist and flavorful.
• Serving: Allow the cake to rest sufficiently after adding the sauce. This helps the cake absorb the flavors fully, enhancing the taste and texture.
• Storage: The cake can be stored airtight at room temperature for up to 5 days. For longer storage, keep it in the refrigerator and bring it to room temperature before serving.

Enjoy this decadent Rum Cake, a perfect blend of convenience and homemade charm!