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| BUTTER RUM CAKE | |
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1 Duncan Hines Butter cake mix (or any white cake mix) 1 sm. pkg. instant vanilla pudding 4 eggs 1/2 c. oil 1/4 c. light rum 3/4 c. water Combine ingredients. Beat at medium speed 4 minutes. Bake in greased and floured tube or Bundt pan at 325 degrees for 50-60 minutes. Pour glaze IMMEDIATELY. Let stand 1/2 hour before inverting on platter. GLAZE: 1 stick butter 1 c. sugar 1/4 c. rum (light) Bring to boil. Boil 3 minutes. Pour over cake. Delicious! | |
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recipe reviews #157665
Plavender (Louisiana) says:
Delicious and very easy to make. Reminds one of the little rum cakes they make in Jamaica!!
#192296
Southern Lady (South Carolina) says:
I have always used Duncan Hines to make the original Bacardi Rum Cake. Any other brand the flavor will not be the same or as moist. Also, I use French Vanilla pudding for a richer flavor in this cake. This recipe is ok but doing these two things improves the flavor and enjoyment of this cake.
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