Rated “R” for Rum Cake

This cake uses ingredients you normally would NOT find on One Messy Kitchen. But sometimes, life calls for a swig o’ rum…

This recipe is all over the internet in similar forms, but watching our video of how the glaze is applied will help anyone making this cake for the first time.

Cake Ingredients:

  • 1 (18.25 oz) box yellow cake mix
  • 1 small box vanilla instant pudding
  • 4 eggs
  • 1/2 C cold water
  • 1/2 C vegetable oil
  • 1/2 C rum (We’re using Captain Morgan’s spiced rum)

    • **(Glaze ingredients, video and instructions follow the cake video & instructions)

    Cake Instructions:

    1. Preheat oven to 325 degrees.

    2. Grease and flour a bundt pan.

    3. Mix all cake ingredients in one bowl and pour batter into prepared bundt pan.

    4. Bake for one hour, cool on wire rack 10-20 mins.

    Glaze Ingredients:

  • 1/2 C butter
  • 1/4 C water
  • 1 cup granulated sugar
  • 1/2 cup rum (We’re using Captain Morgan’s spiced rum)

    Glaze Directions:

    1. Melt butter in saucepan over medium-low heat.

    2. Stir in water and sugar.

    3. Boil for 5 minutes, stirring constantly.

    4. Remove from heat, stir as it cools and bubbles subside.

    5. Stir in rum.

    6. Using a fork, prick holes in the top of the cake. Using a small measuring cup, pour glaze over the top of the cake and into the holes. Spoon and brush glaze over the top and sides. Create “channels” in the cake by sinking a knife about 3-inches into the cake from the top, and pour rum into the channels while gently pulling the cake aside with the knife (this is show in detail on the video.)

    7. TRUST US, the glaze that fills the hole in the middle of the cake will slowly absorb into the cake in the next day or 2, making it moist and alcoholic.

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