Consider this a fair warning. When my mama adds liquor to her baked goods, she means business, and this rum cake is the perfect example. It's highly sought after and for good reason. Just a few bites will leave you feeling uplifted and slightly giddy.
If you plan to bring this rum cake to a church spaghetti dinner and want to avoid making the priest tipsy, I recommend reducing the amount of rum from 1/2 cup to 1/4 cup. To maintain the balance of liquid ingredients, you can add a 1/4 cup of water. This adjustment ensures that your cake remains perfectly balanced while keeping the alcohol content in check.
Recipe below!
For the Cake:
1 box Butter Golden, Perfectly Moist, Duncan Hines Cake Mix
1 small package Jello Vanilla Instant Pudding Mix
1/2 cup spiced rum
1/2 cup water
1/2 cup coconut oil
4 eggs
For the Icing:
3/4 cup powdered sugar
1 stick melted butter, softened
8 oz cream cheese, room temperature
1/4 cup rum, or 2 tablespoons if you want to play it safe
Directions:
Preheat the oven to 350 degrees. Spray a bundt pan with non-stick spray and set it aside.
If you are using a stand mixer, fit it with the paddle attachment. A hand mixer will also do the trick. Combine the cake mix, vanilla pudding, rum, water, and coconut oil in a mixing bowl. Mix until just combined. On low speed, add one egg at a time. When fully incorporated, mix at medium-low speed for 2-3 minutes until a smooth, slightly whipped texture is achieved.
Pour the mixture into a bundt pan and bake for 50 minutes to 1 hour at 350 degrees.
While your cake is cooking, make the frosting. In a mixing bowl, add powdered sugar, one stick of softened butter, 8 oz of room temperature cream cheese, and 1/4 cup of rum (start with 2 tablespoons and adjust to taste). Mix until smooth with a stand mixer or hand mixer.
Remove the cooked bundt from the oven and let it cool for 30 minutes. You have two options here. You can either remove the bundt from the pan and immediately put the frosting over the cake, which will create a more glazed look. Or, as you see here with mine, let the cake cool completely and then frost the bundt, which will give you a thicker icing effect.
Slice, share, enjoy, and do not operate any heavy machinery.
Store in a cool place or refrigerator for up to three days.
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