Snack · 90 min · caribbean

Caribbean Rum Cake

Yellow cake mix does the heavy lifting here, with instant vanilla pudding rounding it out. A Caribbean snack that takes 90 minutes, start to finish. The macros do the talking: 6g protein, 58g carbs, and 26g fat in every 480-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

Ingredients

• 1 box Yellow cake mix
• 1 packet Instant vanilla pudding
• 4 Eggs
• 0.5 cup Vegetable oil
• 0.75 cup Dark rum
• 1 cup Chopped walnuts
• 0.5 cup Butter
• 1 cup Granulated sugar

Steps

1. Grease a bundt pan heavily and coat with the chopped walnuts — they toast against the pan and form a crunchy crust.
2. Beat the cake mix, pudding, eggs, oil, water, and half the rum into a smooth batter. Pour over the nuts.
3. Bake at 325°F for 50 to 60 minutes until a skewer comes out clean. Cool 10 minutes in the pan, then turn out.
4. While the cake is still warm, simmer the butter, sugar, and remaining rum into a syrup and pour it slowly over the cake, letting it soak in. Poke holes with a skewer to help it absorb.
5. Rest at least 4 hours — overnight is better. The rum mellows into the crumb and the cake turns impossibly moist. The taste of every Caribbean cruise port, made at home.

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