CUTHBERTS' TEA SHOPPE RUM CAKE

Cuthberts' Tea Shoppe Rum Cake image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

Oil, for greasing pan
Flour, for coating pan
1 package yellow cake mix (without pudding)
1 small package vanilla pudding
4 eggs
1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons butter
1/4 cup hot water
1 cup sugar
2 tablespoons dark rum, or more to taste

Steps:

Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.
Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.
Melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.