Lifesaver Cake

19 ingredients
7 steps

Ingredients

  • Cake
  • vegetable oil cooking spray, for misting the pan
  • flour, for dusting the pan
  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 (3 1/2 ounce) package vanilla instant pudding mix
  • 8 tablespoons butter, melted (1 stick)
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • Butter Glaze
  • 1 cup sugar
  • 1/2 cup hot water
  • 8 tablespoons butter, cut up (1 stick)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon rum extract
  • 1 teaspoon coconut extract
  • 1 teaspoon butter flavor extract
  • 1 teaspoon pineapple extract

Directions

  1. 1
    PREHEAT oven to 350 F; lightly spray a Bundt pan with vegetable spray and dust with flour.
  2. 2
    COMBINE cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; pour into prepared pan.
  3. 3
    BAKE until golden brown, approximately 60 minutes; meanwhile prepare the butter glaze.
  4. 4
    COMBINE sugar, hot water and butter in a small saucepan; cook over medium heat just until the butter melts and the sugar dissolves; stirring constantly, 2 to 3 minutes; remove pan from heat and stir in all the extracts.
  5. 5
    REMOVE Bundt pan from oven and place on a wire rack to cool for 15 minutes; carefully invert onto a cake plate right side up.
  6. 6
    POKE holes in the cake with a straw or use a cake syringe filled with the glaze slowly pouring or injecting the glaze directly in to the cake (depending on which method you use you may have glaze run-off, just soak up with a paper towel and discard) You want the cake to soak up as much as possible of the glaze; allow the cake to cool to room temperature before serving.
  7. 7
    STORE in a glass dome at room temperature for up to 1 week.

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