Caribbean Rum Cake

This cake is a traditional Christmas treat in the Caribbean; but I needed to bake a cake for Pentecost at church (and had half a bottle of rum leftover from our This Is Us dinner) and I love being resourceful. I discovered in my research that using the cake and pudding mixes are the usual method, so who am I to argue?

  • 1 boxed yellow cake mix
  • 1 standard size box vanilla instant pudding mix
  • 4 eggs
  • 1 cup white rum (divided)
  • 1 cup brown sugar (divided)
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped pecans
  • 2 sticks butter

Spray and flour Bundt pan and sprinkle pecans and 1/4 cup brown sugar evenly around bottom. Stir together cake and pudding mixes, eggs, 1/2 cup rum, oil, and water and spoon evenly over pecans. Bake at 325⁰ for 30-40 minutes, until pulling away from sides of pan. When cake is close to ready, heat butter and remaining sugar together over low heat; stir in remaining rum and set aside. Remove cake from oven, gently poke exposed bottom with thin knife or skewer, and pour half of glaze over. Allow to soak in for 10 minutes, then invert onto plate and repeat on top of cake with remaining glaze. Cool completely before serving.


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