Rum Caramel Cake Cake Mix
Indulge in the rich, buttery decadence of this Rum Caramel Cake made effortlessly with a boxed yellow cake mix and a splash of dark rum for an adult twist. Perfectly moist and infused with the flavors of vanilla pudding, this bundt cake is elevated by a luscious, homemade caramel rum glaze that seeps into every bite. With the convenience of simple ingredients like brown sugar, heavy cream, and store-bought caramel sauce, this dessert strikes the perfect balance of sophistication and simplicity. Topped with a final drizzle of caramel and optional garnishes like whipped cream or sea salt, this cake is the perfect show-stopping treat for any celebration or cozy night in. Easy-to-follow and ready to serve in just over an hour, this recipe will become your go-to for impressive yet effortless desserts. Keywords: Rum Caramel Cake, bundt cake, boxed cake mix dessert, caramel glaze, easy rum cake recipe.
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Ingredients
- 1 box (15.25 oz) Yellow cake mix
- 4 large Eggs
- 0.5 cup Vegetable oil
- 0.25 cup Water
- 0.5 cup Dark rum
- 1 box (3.4 oz) Instant vanilla pudding mix
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter
- 0.5 cup Heavy cream
- 2 tablespoons Dark rum (for the glaze)
- 0.25 cup Caramel sauce (store-bought or homemade)
Directions
Step 1
Preheat your oven to 325°F (160°C) and grease or butter a standard bundt pan thoroughly, ensuring all crevices are well-coated.
Step 2
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Stir well to incorporate the dry ingredients.
Step 3
Add the eggs, vegetable oil, water, and dark rum to the dry ingredients. Beat the mixture with an electric mixer on medium speed for 2 minutes or until the batter is smooth and free of lumps.
Step 4
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Step 5
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Step 6
While the cake bakes, prepare the caramel rum glaze. In a medium saucepan over medium heat, melt the unsalted butter and brown sugar together, stirring constantly.
Step 7
Once the butter has melted and the sugar has dissolved, carefully add the heavy cream and stir until fully combined. Allow the mixture to come to a gentle boil and cook for about 3 minutes, stirring occasionally.
Step 8
Remove the saucepan from heat and stir in the 2 tablespoons of dark rum and the caramel sauce. Set aside to cool slightly.
Step 9
Once the cake is fully baked, remove it from the oven and let it cool in the bundt pan for 15 minutes before inverting it onto a serving plate or cake stand.
Step 10
Using a skewer or toothpick, poke small holes all over the surface of the cake. Slowly pour the warm caramel rum glaze over the cake, allowing it to seep into the holes for maximum flavor.
Step 11
Once the glaze has fully absorbed, drizzle additional caramel sauce over the top and sides of the cake for a polished look. Optional: garnish with whipped cream, nuts, or a sprinkle of sea salt.
Step 12
Let the cake cool completely before slicing and serving. Enjoy your decadent Rum Caramel Cake!
Nutrition Facts
| Serving size | 1327.6 grams (1327.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4676 |
| Total Fat 234.80g | 301% |
| Saturated Fat 69.80g | 349% |
| Polyunsaturated Fat 67.20g | |
| Cholesterol 936mg | 312% |
| Sodium 3817mg | 166% |
| Total Carbohydrate 541.10g | 197% |
| Dietary Fiber 4.30g | 15% |
| Total Sugars 363.60g | |
| Protein 46.90g | 94% |
| Vitamin D 164IU | 820% |
| Calcium 634mg | 49% |
| Iron 11mg | 59% |
| Potassium 851mg | 18% |
Source of Calories