There are several different versions of this recipe floating around, but this one is the rum cake recipe of my childhood. The smell of this fragrant cake always triggers Christmas memories. In recent years, I make several at once and gift them to friends and family. It’s so simple and easy to make, yet the best and most moist cake you’ll ever eat. We even eat it for breakfast. Warning: Make a few because it quickly disappears. 🙂
1 (18.25-ounce) box Duncan Hines Moist Deluxe classic yellow cake mix
1 (1-ounce) small box Jell-O instant vanilla pudding mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup rum, dark or light
1 cup sugar
1/4 cup water
1 stick butter
1/2 cup rum
Grease a Bundt pan and mix cake ingredients until combined (DO NOT follow directions on the cake box mix; instead follow the directions above only).
Pour into pan and bake at 325 degrees F for one hour.
*Make the glaze a few minutes before the cake comes out of the oven.
Combine sugar, water, and butter and bring to a boil. Once the glaze starts to boil, take off the heat and add the rum. Remove cake from pan and put on a plate or platter. Pour the glaze over cake while it’s still warm to ensure it will soak up glaze. (You can poke holes into the cake with a skewer for greater absorption.)