Holiday Rum Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package yellow cake mix
• 1 cup light coconut rum
• 1/2 cup vegetable oil
• 1 (3 1/2 ounce) package jello instant vanilla pudding
• 4 eggs
• 1 cup packed brown sugar
• 1/4 cup water
• 1/2 cup butter
• 1/4 cup light coconut rum

Recipe

• 1 cake:
• 2 position rack in center of oven and preheat to 325°f
• 3 prepare a 12-cup bundt® pan with flour and oil spray.
• 4 using an electric mixer beat all ingredients in a large bowl for 2 minutes.
• 5 transfer batter to prepared pan.
• 6 bake 45 minutes or until toothpick inserted into center comes out clean.
• 7 cool in pan for 20 minutes.
• 8 invert cake onto platter and carefully remove from pan.
• 9 allow cake to cool completely.
• 10 rum glaze:
• 11 stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
• 12 add butter. simmer until mixture thickens and is syrupy, stirring every 5 minutes.
• 13 remove from heat and whisk in rum.
• 14 cool glaze completely.
• 15 drizzle glaze evenly over cooled cake and serve.