A bundt cake travels pretty well, simple, delicious, always welcome at pot lucks and holiday parties. Included here – a boozy version that has always been welcomed this time of year. No kidding – no one under 21 and make sure you have a designated driver…
RUM BUNDT CAKE
- 1 package Duncan Hines deluxe yellow cake mix
- 4 eggs
- 1/2 cup cooking oil
- 1/2 cup light rum
- 1/2 cup cold water
- 1 package vanilla pudding mix
- 1 cup sugar
- 1 stick butter
- 1/4 cup water
- 1/4 cup light rum
Preheat oven to 350 degrees. Grease and flour a Bundt pan.
Mix first six ingredients at medium speed for 2 minutes. Pour into pan and bake for about 1 hour or until tester comes out clean. Put pan on cooling rack.
Combine the sugar, butter and water in a saucepan and bring to a boil. Boil for 1 minute. Remove from heat and add the second 1/4 cup rum. Pour over the cake while it is still in the pan cooling. Let topping soak into cake for about 15 minutes. Sprinkle with confectioners sugar and enjoy.