Level: | Easy |
Total: | 1 hr 30 min |
Prep: | 20 min |
Cook: | 1 hr 10 min |
Yield: | 8 servings |
Ingredients
- Oil, for greasing pan
- Flour, for coating pan
- 1 package yellow cake mix (without pudding)
- 1 small package vanilla pudding
- 4 eggs
- 1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
- 1/4 cup hot water
- 1 cup sugar
- 2 tablespoons dark rum, or more to taste
Instructions
- Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
- Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.
- Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.
- Melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.
Nutrition Facts
Serving Size | 1 of 8 servings |
Calories | 430 |
Total Fat | 9 g |
Saturated Fat | 4 g |
Carbohydrates | 80 g |
Dietary Fiber | 1 g |
Sugar | 54 g |
Protein | 5 g |
Cholesterol | 88 mg |
Sodium | 509 mg |
Reviews
Maybe somebody at foodtv could fix this?
A few years back, or perhaps many years back, Bacardi Rum ran this recipe to promote their dark rum brand. If you want specific sizes for the cake mix or the pudding mix, it is supposed to be a 520 gram cake mix and a 113 gram pudding mix. Anyways, regarding the mixture of oil, water and rum, it is actually 1/2 cup of each, meaning 1/2 cup of oil, 1/2 cup of water and 1/2 cup of rum to equal 1 1/2 cups total. It is not 6 tablespoons and, considering that you have never made the recipe, you should not be so condescending!
This really is quite a delicious cake. It is moist, slightly heavy, the rum taste is not too strong and the cake holds up quite well for days. People seem to really love it when it arrives at a party!
The only difference that I notice in this recipe, compared to the Bacardi recipe, is that the amount of butter for the glaze is 1/2 cup butter (Bacardi recipe) as opposed to the 2 tablespoons and 1/2 cup rum (Bacardi recipe) as opposed to the 2 tablespoons.
I don’t remember the baking times given in this recipe, but for the Bacardi cake, you bake it at 325 for 1 hour.
Enjoy! And, please try to be a bit more mindful of other people’s feelings before replying to their questions.
for those in doubt when “combination in equal parts” is listed .. I suggest you get out the measuring spoons.
Extra rum is a good idea!