No Fuss Rum Cake
This rum cake comes together with the help of boxed vanilla cake mix and a packet of vanilla pudding mix.
Ingredients
For the cake:
- 1 box vanilla cake mix
- packet vanilla pudding mix
- ¼ cup melted butter, plus 2 Tbsp for lining bundt pan
- ½ cup vegetable oil
- ¾ cups whole milk
- 1 tsp vanilla extract
- 4 eggs, room temperature, whisked together
For the Rum drizzle topping:
- 1 cup sugar
- ½ cup melted butter
- ¼ cup water
- ¼ cup dark rum
Instructions
- Preheat oven to 325F.
- Mix the vanilla cake mix, vanilla pudding mix, vanilla extract, whisked eggs, melted butter, vegetable oil, and whole milk until no lumps remain.
- Grease a bundt pan with 2 Tbsp butter and pour the batter into the bundt pan.
- Bake at 325F for 45 minutes, or until a metal cake tester comes out clean when inserted into the middle of the cake.
- While the cake is baking, prepare your rum drizzle topping in a small sauce pot.
- Heat until the ingredients are combined and the sugar has dissolved.
- When the cake is hot and just out of the oven, gently poke holes in the top of the cake with a fork .
- Pour the rum drizzle over the top of the cake.
- When the cake has cooled completely, flip the cake out of the pan onto a serving plate.
Notes
This cake tastes great a few days after it is baked.