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.
480 calories
6g protein
58g carbs
26g fat
2g fiber
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
- Grease a bundt pan heavily and coat with the chopped walnuts — they toast against the pan and form a crunchy crust.
- Beat the cake mix, pudding, eggs, oil, water, and half the rum into a smooth batter. Pour over the nuts.
- Bake at 325°F for 50 to 60 minutes until a skewer comes out clean. Cool 10 minutes in the pan, then turn out.
- 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.
- 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.