This Rum Cake is the ultimate party cake. With rum added to the batter and another 1/2 cup soaked into the baked cake, there's a whole lot of rum flavor.
Keyword bundt cake
Prep Time 20minutes
Cook Time 1hour
1cupfinely chopped walnuts
1(3.4-ounce) boxinstant vanilla pudding mix
1/2cupsalted butter,cut into pieces
1/2cupwhite or golden rum
1/2cuppacked light brown sugar
Preheat oven to 325 degrees and spray a 12-cup Bundt pan with baking spray. Sprinkle walnuts into the bottom of the pan. Set aside.
Using a stand mixer with a paddle attachment, mix together flour, sugar, pudding mix, butter, baking powder, and salt for 2 minutes.
Add milk, eggs, and coconut oil and mix on LOW for 2 minutes
Add rum and vanilla and mix on LOW for 1 more minute.
Pour batter into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Let cool slightly while you make the Rum Syrup.
To make rum syrup, combine butter, rum, brown sugar and water in a small saucepan. Bring to a boil. Reduce heat to a simmer for about 5 minutes. Sugar should dissolve and syrup should thicken just slightly.
Stir in vanilla extract.
Leave cake in Bundt pan and poke holes all over the top with a skewer or toothpick or a fork. Slowly pour glaze over top of cake. It will not all absorb into the cake right away. Let sit 30 to 45 minutes and invert cake onto a cake stand or plate. Can be stored at room temperature.
You can use unsalted butter and increase the salt amount in the cake batter by 1/2 teaspoon.