Cake Mix Rum Cake A Tropical Slice of Heaven
Cake Mix Rum Cake A Tropical Slice Of Heaven
Ingredients:
Instructions:
Nutrition Facts
| Calories | 400 |
|---|---|
| Fat | 18g |
| Fiber | 0g |
Cake Mix Rum Cake: Your Tropical Slice of Heaven!
Ever find yourself craving a bit of sunshine? Honestly, this cake mix rum cake recipe with cake is like a vacation in every bite.
It's dead easy. Plus, it packs a boozy punch!
What is Rum Cake Anyway?
Rum cake has Caribbean roots. It's a rich cake soaked in delicious rum. This homemade rum cake recipe brings that sunny flavour right to your kitchen! Even better, this easy rum cake recipe uses a cake mix.
We're talking minimal effort, maximum yum.
Easy, Boozy Baking: Why You'll Love This Rum Cake Recipe
The rum cake recipe here delivers a perfectly moist and flavorful boozy dessert . It's packed with that classic dark rum cake recipe flavor.
This Bundt cake rum recipe looks impressive. Yet, it's so simple to make. Think of it as a foolproof party piece.
It’s especially good around the holidays. A slice of this Caribbean rum cake recipe is an instant mood booster, seriously.
Did you know that rum cake is traditionally baked for Christmas and special occasions in the Caribbean? A perfect way to share the holiday spirit!
This cake yields around 12-16 servings. It’s a total crowd pleaser. I’ve found that it's always the first thing to disappear at parties.
Because, let’s be real, who can resist a good boozy baking moment? Let’s get ready for the ingredient list.
Okay, so you wanna dive into boozy baking ? Let’s talk ingredients for this crazy good Rum Cake recipe with cake mix. Honestly, it's easier than you think!
Ingredients & Equipment: Let's Get This Show on the Road!
I'm gonna break down exactly what you need. I’ve made a rum cake recipe more times than I can count! Let’s make sure we're both on the same page here.
Main Ingredients: The Foundation of Deliciousness
- Yellow Cake Mix: 1 box (15.25 oz/432g) . Not angel food or pound cake! We need that yellow cake goodness.
- Instant Vanilla Pudding Mix: 1 package (3.4 oz/96g) . This is our secret weapon for a super moist cake.
- Eggs: 4 large . Use good ones.
- Vegetable Oil: ½ cup (120ml) . Keeps everything nice and tender.
- Water: ½ cup (120ml) . Just plain ol' water.
- Dark Rum: ¼ cup (60ml) . Plus extra for soaking! Quality matters here. Look for a dark rum with good reviews!
- Unsalted Butter: ½ cup (1 stick/113g) . For that rum cake recipe glaze.
- Granulated Sugar: ¼ cup (50g) . Adds a bit of sweetness to the soak.
- Water (Again!): ¼ cup (60ml) . Helps dissolve the sugar.
- More Dark Rum: ½ cup (120ml) . For the rum soak. Because, well, boozy desserts are amazing.
For key ingredients like the rum, go for something decent. Not top-shelf stuff, but don't grab the cheapest bottle, either.
A mid-range dark rum will give your dark rum cake recipe that rich flavor we are after. You can use other types of alcohol in the cake mix, just change the name to reflect it.
Seasoning Notes: The Flavor Boosters
Nutmeg or cinnamon can really warm up the flavors. Just ½ teaspoon will do the trick. For a totally Caribbean rum cake recipe vibe, try a splash of vanilla extract in the cake batter.
Trust me, it makes a difference!. Not a fan of dark rum? Use coconut rum instead! The Homemade Rum Cake flavor becomes a little sweeter.
Equipment Needed: Keep It Simple
- Bundt Pan: 10 inch diameter . Essential! Grease and flour it like your life depends on it.
- Mixing Bowls: A couple of sizes.
- Electric Mixer: Handheld or stand mixer. Whatever you've got is cool.
- Measuring Cups and Spoons: Obvious, right?
- Toothpick or Skewer: For testing doneness and poking holes for the rum soak.
Don't have a Bundt pan? A regular cake pan can work, but the soaking won't be quite the same. And if you don't have an electric mixer? Bust out those muscles and whisk away!
Get Ready to Bake: A Cake Mix Rum Cake Recipe Adventure!
Alright, let's talk rum cake . I was never the biggest fan of cake until I had one. So boozy baking might be your thing? This rum cake recipe with cake mix is seriously easy.
Honestly, it's almost impossible to mess up, even for a "Bake Off" disaster like me. It's just a basic recipe with a simple process.
We are making a Cake Mix Rum Cake: A Tropical Slice of Heaven .
It’s like a hug in cake form. This easy rum cake recipe is all about taking a shortcut and ending up with something amazing.
Plus, who doesn't love a boozy dessert ? Let's dive into how to make this magic happen. The recipe is just a guide, add your twist, and make it yours!
Prep Steps: Your Mise en Place Mission
First up, the mise en place , or "everything in its place." It sounds fancy, but it just means getting organized.
Before you even think about turning on the oven, gather all your ingredients. Then, grab your Bundt pan. Grease and flour that thing generously .
Seriously, don't skimp. No one wants a cake that sticks. Preheat your oven to 350° F ( 175° C) .
Time saving tip: Measure out all your ingredients into small bowls beforehand. It makes the whole process smoother. Safety wise? Just don't lick the rum bottle while you're baking.
Though, I won't judge if you do...
Bake the Cake: Step-by-Step to Success
Right, let's get baking this dark rum cake recipe !
- Mix it Up. In a large bowl, dump in the cake mix, pudding mix, eggs, oil, water, and rum.
- Beat it Good. Use an electric mixer and mix for 2- 3 minutes until everything is well combined.
- Pour and Bake. Pour the batter into your prepared Bundt pan. Spread it evenly.
- Bake Time. Bake for 30- 35 minutes . Or until a toothpick comes out clean.
- Rum Soak Magic. While the cake bakes, melt butter and sugar in a pan. Then, stir in rum.
- Soak It. Once the cake's out, poke holes all over and pour that rum soak slowly.
- Cool and Flip. Cool for 15- 20 minutes , then flip it onto a plate.
My Pro Tips for a Perfect Caribbean Rum Cake Recipe
Okay, listen up, this recipe is great. But let's talk a few tips. My number one? Don't overbake. A dry Bundt Cake Rum Recipe is a sad rum cake.
You will always be able to buy cake mix from your local supermarket.
Mistakes to avoid: Not greasing the pan. Overmixing the batter. Using the wrong size bundt cake. Make ahead? This cake is amazing the next day after the rum has really soaked in.
So go ahead, bake it a day before your event and get a head start! If you enjoy the cake, you can search up how to make a Homemade Rum Cake !
Recipe Notes That'll Make Your Rum Cake Shine
Right then, let's talk about the nitty gritty bits. Baking a Rum Cake Recipe with Cake mix is super easy. Still, a few pointers will make your Boozy Baking a total success.
I promise!
Serving Suggestions: Making it Look Delicious
Okay, so you've got your Rum Cake . Now what? Presentation is everything! First, let it cool completely. A dusting of icing sugar looks fancy, right? Then, serve it with a blob of whipped cream.
Or even better, vanilla ice cream. For drinks, a strong coffee cuts through the sweetness. Or, if you're feeling extra, why not a cocktail?
Storage Tips: Keepin' it Fresh
Honestly, this Rum Cake Recipe is best the day after you bake it. The rum really soaks in! But it'll keep for 3-4 days in the fridge.
Wrap it well, though. Otherwise, it will dry out. Can you freeze it? Yep! Wrap it tightly in cling film then foil.
It'll last up to 2 months . To reheat, just let it thaw in the fridge overnight. A few seconds in the microwave if you're impatient.
Variations: Your Rum Cake Recipe ...Your Way
Fancy a change? You can mix it up! For a dairy free Easy Rum Cake Recipe , use dairy free butter. And swap the milk for almond milk.
Simple! Want a Christmas twist? Add mixed spice to the batter. Or dried cranberries. It's your Homemade Rum Cake , do what you want.
A splash of orange juice or zest in the batter brightens things up beautifully.
Nutrition Basics: A Little Bit of Indulgence
Let's be real. This Dark Rum Cake Recipe isn't exactly a health food. But hey, life's too short to skip dessert! A slice is about 350-400 calories .
There's some fat and sugar in there, mind. But it is also packed with flavour. Everything in moderation, eh?
So there you have it. All my tips for the perfect Caribbean Rum Cake Recipe . Don't be scared. Get in the kitchen and bake! You've got this.
Frequently Asked Questions
Can I make this rum cake recipe with cake ahead of time?
Absolutely! In fact, this rum cake is even better the next day (or even the day after!). The flavors meld together beautifully as the cake soaks up all that delicious rum. Just store it tightly covered at room temperature. Like a fine wine, it just gets better with time (within reason, of course!).
Help! My rum cake stuck to the bundt pan. What did I do wrong?
Ah, the dreaded bundt pan sticking issue. Don't worry, we've all been there. The key is to grease and flour the pan very thoroughly. Use shortening or baking spray with flour, making sure to get into all the nooks and crannies. Alternatively, use a bundt pan liner. Next time, you'll have a perfect showstopper!
Like they say on Bake Off, presentation is everything!
Is there a non-alcoholic version of this rum cake recipe with cake?
Yes, you can definitely make this rum cake without the rum! Simply substitute rum extract for the rum in both the cake batter and the rum soak. Start with about 1 teaspoon of rum extract for each instance where rum is called for, and adjust to taste.
You'll still get that lovely rum flavor without the alcohol, perfect for a family friendly afternoon tea!
How do I store this rum cake recipe with cake, and how long will it last?
To keep your rum cake moist and delicious, store it tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay fresh for up to 5 days. The alcohol in the rum actually helps to preserve it!
If you live in a very warm climate, you can store it in the refrigerator, but be sure to bring it to room temperature before serving for the best flavor and texture.
Can I use a different type of cake mix for this rum cake recipe with cake?
While yellow cake mix is recommended, you can experiment with other flavors. Vanilla or butter flavored cake mixes work well. Avoid using angel food or pound cake mixes, as they have a different texture and won't absorb the rum soak as effectively.
Consider the flavors carefully chocolate cake mix might overpower the rum flavor, unless that's what you're going for!
How can I tell if my rum cake is fully soaked?
The cake is fully soaked when the rum soak has been absorbed and the top surface of the cake appears moist and slightly glistening. If you're unsure, gently press on the cake with your finger it should feel saturated.
You can also lift the cake slightly to see if any excess soak has pooled at the bottom of the pan. Patience is key; pour the soak slowly to allow for maximum absorption. Think of it like marinating the longer it sits, the better the flavour!
