Rum Cake

Rum Cake

This cake is very rich and is easy to make.


1 box of Yellow Cake Mix with "pudding added"
Ingredients as instructed on box (eggs and oil)
1/2 cup rum (for the cake)
1/2 cup rum (for the syrup)
1 cube butter
1 cup sugar
1/4 cup water


Use any boxed Yellow Cake Mix, and basically follow all the instructions for a bundt cake with the exception of substituting 1/2 cup rum (we use Meyer's rum) for 1/2 cup water in the mix. The original recipe also had nuts sprinkled in bundt pan before batter was added, but Steve likes it better without the nuts

While cake is baking make the syrup:

Melt butter in a small saucepan and add sugar and 1/4 cup water. Cook, stirring occasionally, until sugar is dissolved. Cool and add 1/2 cup rum.

Note: If the rum is added when the syrup is fairly cool, then the alcohol remains and gives the cake a certain alcohol "heat" and kick. If the rum is added earlier, while the syrup is still cooking, then the alcohol will evaporate leaving the rum flavor behind but without the heat and kick. Your choice, however you like it!

When cake is removed from oven prick with holes all over and pour warm rum sauce all over cake. Cool cake before removing from pan. Cake is particularly good when made in advance and wrapped tightly for 2 days before serving to give flavors time to infuse through the cake.