Rum Cake

Directions

• Cake Batter
• Preheat the oven to 325°F. Prepare a bundt pan by spraying it well with cooking spray and lightly flouring it.
• In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, 4 eggs, 1/2 cup of water, 1/2 cup of oil, 1/3 cup of rum, and 2 teaspoons of vanilla extract. Mix the ingredients until smooth.
• Pour the batter into the prepared pan.
• Bake the cake for approximately 45 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow the cake to cool in the pan on a wire rack.
• Rum Glaze
• In a medium saucepan, melt the 3/4 cup of butter over medium heat.
• Add the 1 1/2 cups sugar and 1/4 cups water to the saucepan, then bring the mixture to a boil over medium-high to high heat. Boil for 4 to 5 minutes.
• Remove the saucepan from the heat and slowly add the rum while whisking. The sauce will bubble when the rum is added.
• Return the saucepan to the heat for 1 minute while whisking constantly to cook off some of the raw alcohol taste.
• Add the salt to the sauce and stir to combine. Transfer the sauce to a glass measuring cup.
• Once the cake has cooled for about 10 to 15 minutes, use a fork to poke holes all over the bottom surface of the cake. The cake should still be in the bundt pan during this step.
• Slowly pour about 1 cup of the rum sauce over the surface of the cake, allowing it to soak in. Reserve the remaining 1 cup of sauce. Let the cake rest for approximately 30 minutes to absorb the sauce.
• Flip the cake over onto a cake stand or serving platter. Using a fork, poke holes again in about 75 places on the top and sides of the cake. Carefully pour the remaining sauce into the holes. Some sauce may pool onto the cake stand, which is normal.
• Allow the cake to rest for 2 hours to absorb the sauce before slicing and serving.