Rum Cake

Name: Rum Cake
Ingredients: 1 (18 ounce) package yellow cake mix; 1 (5 1/8 ounce) package instant vanilla pudding; 4 eggs; 23 cup vegetable oil; 34 cup water; 1 teaspoon vanilla; 2 tablespoons rum (your call on flavors and dark/light, etc); 1 cup sugar; 12 cup water; 1 teaspoon vanilla; 1 cup rum (I've used as little as 1 c. and it was fine, the more you add, the better the flavor, and the cake s)

11 ingredients

11 steps

Ingredients

1 (18 ounce) package yellow cake mix
1 (5 1/8 ounce) package instant vanilla pudding
4 eggs
23 cup vegetable oil
34 cup water
1 teaspoon vanilla
2 tablespoons rum (your call on flavors and dark/light, etc)
1 cup sugar
12 cup water
1 teaspoon vanilla
1 cup rum (I've used as little as 1 c. and it was fine, the more you add, the better the flavor, and the cake s)

Directions

1

Mix all the ingredients together until smooth.
2

Pour into a well battered tube pan (I've used both bundt and spring-form).
3

Bake at 350 for 45 minutes (or longer) until the cake is brown on the top and firm to the touch.
4

Sauce:.
5

Mix all sauce ingredients over a burner bringing them to a rolling boil.
6

Slowly pour the sauce over the top of the already baked cake (make sure cake is still in pan!
7

).
8

For the best flavor/results, let cake stand overnight.
9

This allows the sauce to really soak in and crystalize around the edges.
10

When ready to serve, turn cake upside down onto serving platter-- great cake to serve with vanilla ice cream.
11

Enjoy!