Mrs. Pischke's Rum Cake
Created by Galley_Wench on December 1, 2011
- Servings: 10-12
- Prep Time: 10m
- Cook Time: 45m
- Recipe #7250
Ingredients
- CAKE
- 1 box (18 1/4 ounce yellow cake mix
- 1 box (3 1/2 ounce) vanilla instant pudding mix
- 1/2 cup oil (vegetable oil)
- 1/2 cup water
- 1/2 cup rum, dark
- 4 eggs
- GLAZE
- 2 tablespoons water
- 6 tablespoons butter
- 3/4 cup sugar
- 1/3 cup rum, dark
How to Make
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Step 1: Preheat oven to 350 degrees. Grease and flour (or spray with non-stick) Bundt cake Pan.
-
Step 2: In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes. Pour into Bundt pan and bake for 40 to 45 minutes.
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Step 3: While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts. Add sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in dark rum.
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Step 4: Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top. Slowly pour glaze over cake.
Nutritional Facts
- Serving Size: 1 (96.8 g)
- Calories 320.4
- Total Fat - 20.3 g
- Saturated Fat - 6.9 g
- Cholesterol - 86.5 mg
- Sodium - 112.8 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 0 g
- Sugars - 16.1 g
- Protein - 2.7 g
- Calcium - 26.1 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg