On Line Cookbook

Rum Bundt Cake (with Pina Colada Cake adaptation)

Recipe Information
Laura and Jay's Mom

Serves/Makes:12 or more

  • Cake Ingredients:
  • 1 package basic yellow cake mix*
  • 1 small package instant vanilla pudding mix
  • 4 large or x-large eggs
  • 1/2 cup (125 ml) vegetable oil
  • 1/2 cup (125 ml) water
  • 1/2 cup (125 ml) dark rum
  • chopped nuts to line the bottom of the Bundt pan
  • Glaze Ingredients:
  • 1/4 pound butter, (1 stick)
  • 1 cup (225 ml) granulated sugar
  • 1/4 cup (60 ml) water
  • 1/2 cup (125 ml) rum
  • Cake Directions:
  • Preheat the oven to 350 degrees (175 C.).
  • Prepare the bundt pan by greasing it well, and laying the chopped nuts as evenly as possible along the bottom of the pan.
  • In a large mixing bowl, combine all the ingredients and with an electric beater or mixer, beat for 3 minutes.
  • Pour mix slowly and carefully into the Bundt pan, making sure not to disrupt the nuts if possible.
  • Bake for 1 hour at 350 degrees (175 C.), or until the top is golden and a finger check bounces back.
  • Remove cake from the pan and place on a serving plate.
  • Glaze Directions:
  • In a small saucepan, melt the butter with the water and sugar. Boil for 5 minutes.
  • Remove from the heat and add the rum.
  • Then, using a fork or skewers, carefully pierce the top of the cake along the top 1/4 of the cake.
  • Slowly, and as evenly as possible, pour the rum glaze over the cake, (the glaze will soak into the pierced holes and go into the cake).
  • Serve room temperature or chilled. Excellent with whipped cream.
*Do not use "Pudding in the Mix" varieties.

Pina Colada Cake: One of my special touches to this cake recipe is to add a can of crushed pineapple and some angel flake coconut. Drain a can of crushed pineapple and reserve the liquid, add the pineapple and the coconut to the cake mix. Then, using chopped macadamia nuts, and if you like, a few well placed marachino cherries, line the bottom of the Bundt pan. When you make the glaze, omit the water and use 1/4 cup of the reserved pineapple juice and glaze the cake the same way.