Easy Buttered Rum Cake

Today I want to share a super easy buttered rum cake with you all! My hubby has been begging me to make this cake since October...better later than never ;)

While we were on our vacation in Kauai, we stopped by the Koloa Rum Company, and went to their free rum tasting, yes free rum! During the tasting, we decided that their Kauai Gold would be amazing in a cake. Koloa Rum Co. makes their rum from sugar cane, rainwater and rainbows...okay so only two of those are true, this is such delicious, magical, smooth rum. After we got home I ordered a bottle as fast as I could and since then it's just been sitting there in the cabinet waiting for it's moment to shine.

I used to make this cake with Bacardi Gold, but this Koloa Rum is so much better. You can use any rum that you like, this is just our favorite. I love this recipe because it's semi-homemade and is so easy to make! It's done in a little over an hour.

Preheat oven to 325 degrees. In a stand mixer or large bowl, beat together the eggs and then add the rum, water and oil. Mix until combined. Add in the cake mix and pudding mix.

 Beat about 2 minutes until it's smooth.

Coat a Bundt cake pan with non-stick spray.

 Pour batter into prepared pan and bake on 325 for 45-50 minutes.

 Remove from oven and cool cake on a wire rack about 15 minutes.

 Invert your cake onto a plate and voila!

Melt 1 cube of butter in a medium sauce pan. Stir in the water, rum and sugar.

  Bring to a boil, and stir for 5 minutes. Remove from heat and stir in vanilla.

 Poke holes all over the cake using a fork.

 Slowly pour about half the glaze on top of the cake.

Wait about 30 minutes and pour over the rest of the glaze or wait until you are ready to serve it.

EASY BUTTERED RUM CAKE

INGREDIENTS: CAKE

• 3 Eggs
• 1/2 Cup Rum
• 1/2 Cup Cold Water
• 1/3 Cup Canola Oil
• 1/2 tsp Vanilla Extract
• 1 Boxed Yellow Cake Mix
• 1 Small Box Instant Vanilla Pudding
• 1 Cup Chopped Walnuts (optional)

INGREDIENTS: GLAZE

• 1 Cube Salted Butter
• 1/2 Rum
• 1/4 Water
• 1 Cup White Granulated Sugar
• 1/4 Cup Brown Sugar
• 1/2 tsp Vanilla Extract

DIRECTIONS: CAKE

1. Preheat oven to 325 degrees.
2. Spray Bundt pan with non-stick spray.
3. (Optional) Sprinkle walnuts evenly into the bottom of the pan.
4. In a stand mixer or large bowl, beat together the eggs and then add the rum, water and oil. Mix until combined.
5. Add in the cake mix and pudding mix and beat for about 2 minutes until it's smooth.
6. Pour batter into the greased pan and bake 45-50 minutes.
7. Remove from oven and let it cool on wire rack 10-15 minutes.
8. Put a plate over the top of the pan and in a quick fluid motion invert the cake and voila, you have yourself a beautiful Bundt cake! (I love my Nordic Ware pan and Baker's Joy!)

DIRECTIONS: GLAZE

1. Melt 1 cube of butter in a medium sauce pan.
2. Add in the water, rum and sugar and bring to a boil, stirring continually for 5 minutes.
3. Remove from heat and add in the vanilla.
4. Poke holes in the cake with a fork.
5. Slowly pour about half the buttered rum over the cake.
6. In about 30 minutes pour over the rest of the glaze. or wait until right before you serve it.
7. This is best made at least 4 hours before you intend on serving. It gives the glaze time to set up.

Enjoy and thank you for stopping by :)