Ingredients for Rum Caramel Cake Cake Mix
- Yellow Cake Mix
- Dark Rum
- 1/2 cup water (as per cake mix instructions)
- 3 large eggs
- Vegetable Oil
- Unsalted Butter
- Dark Brown Sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
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How to Make Rum Caramel Cake Cake Mix
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine cake mix, rum, water, eggs, and oil.
- Beat on low speed with an electric mixer for 30 seconds, then scrape down the sides of the bowl.
- Beat on medium speed for 2 minutes until well combined.
- Divide batter evenly among the prepared pans.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the icing:
- In a medium saucepan over medium-low heat, melt butter and brown sugar.
- Bring to a boil, stirring constantly.
- Add milk and continue to boil, stirring constantly, until the sugar is completely dissolved and the mixture thickens slightly (about 1-2 minutes).
- Remove from heat and stir in vanilla extract.
- Let the caramel cool to room temperature.
- Transfer the cooled caramel to a medium bowl and beat with an electric mixer on medium speed until smooth.
- Gradually add powdered sugar, beating until light and fluffy.
- Once cakes are completely cool, frost the top of one layer with a generous amount of caramel icing.
- Top with the second cake layer and frost again.
- Place the final layer on top and frost the entire cake, including the sides.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
224g
Fat
34g
Carbs
23g
