Ingredients:

  • 1 box (15.25 oz/432g) yellow cake mix (not angel food or pound cake)
  • 1 package (3.4 oz/96g) instant vanilla pudding mix
  • 4 large eggs
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) water
  • ¼ cup (60ml) dark rum (plus more for drizzling later, optional)
  • ½ cup (1 stick/113g) unsalted butter
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) water
  • ½ cup (120ml) dark rum

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the bundt pan thoroughly.
  2. In a large bowl, combine the cake mix, pudding mix, eggs, oil, water, and rum. Beat with an electric mixer until well combined, about 2-3 minutes.
  3. Pour the batter into the prepared bundt pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is baking, combine the butter, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved and the butter is melted. Remove from heat and stir in the rum.
  5. Once the cake is out of the oven, immediately poke holes all over the top with a toothpick or skewer. Slowly pour the rum soak over the cake, allowing it to absorb.
  6. Let the cake cool in the pan for about 15-20 minutes. Then, invert it onto a serving plate.
  7. For an extra rum kick, drizzle additional rum over the cake after it has cooled completely.