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Rum Cake

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 good quality yellow cake mix
1 sm. box instant vanilla pudding mix
4 Tbsp rum (best) or rum extract
4 eggs
2/3 cup cooking oil
3/4 cup water
2 tsp vanilla
SAUCE:
1 cup sugar
1/2 cup water
1 tsp vanilla
3 Tbsp rum or extract
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Let's Make It
1
Butter an angel food pan well with margarine. (Do not flour.) Prepare cake and pour batter into angel food pan. Bake 350°F for 45-50 minutes or till golden brown top. Do not use a bundt pan, doesn't work.
2
While cake is baking, make the sauce. Let simmer for 10 minutes, set aside to cool.
3
When cake is done, set out to cool, do not invert. When cool, take a knife and carefully cut around the edges and tube area to loosen cake. Pull tube out, cut cake loose from bottom, turn cake right side up. Make sure cake is good and cooled. Pour the syrup, very slowly over all letting some drip down sides too, enjoy!!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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