Ingredients for Mrs Pischke's Rum Cake
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- Vegetable Oil
- 1/2 cup water
- 1/4 cup dark rum
- Eggs
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
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How to Make Mrs Pischke's Rum Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, combine all cake ingredients (see below) and beat on high speed for 2-3 minutes, or until well combined and smooth.
- Pour batter into the prepared bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake bakes, prepare the glaze: In a small saucepan, combine 1/2 cup water and 1/2 cup (1 stick) unsalted butter.
- Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is smooth.
- Add 1 cup granulated sugar and bring to a boil, stirring constantly, for 5 minutes. The glaze will thicken slightly.
- Remove from heat and stir in 1/4 cup dark rum (or to taste).
- As soon as the cake is removed from the oven, carefully invert it onto a wire rack placed over a 9-inch pie plate to cool slightly (about 10-15 minutes).
- Once the cake is mostly cool, use a fork to poke holes all over the top, sides, and bottom.
- Slowly pour the warm rum glaze evenly over the cake, allowing it to soak in completely. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
172g
Fat
36g
Carbs
19g
