EASY RUM CAKE RECIPE USING CAKE MIX RECIPES

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DUNCAN HINES RUM CAKE RECIPE - FOOD.COM



Duncan Hines Rum Cake Recipe - Food.com image

Make and share this Duncan Hines Rum Cake recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

1 (18 ounce) box cake mix
1 (3 3/4 ounce) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum
1 cup pecans
1/8 cup butter
1/4 cup water
1/2 cup rum
1 cup sugar

Steps:

  • Cake mix type: Duncan Hines without pudding.
  • Preheat oven at 325°F.
  • Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
  • Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
  • For Glaze:.
  • Cook all together and add rum last.
  • Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.

Nutrition Facts : Calories 761.1, FatContent 35.8, SaturatedFatContent 6.3, CholesterolContent 100.6, SodiumContent 680.1, CarbohydrateContent 89.5, FiberContent 1.9, SugarContent 73, ProteinContent 7.3

COCONUT RUM CAKE | ALLRECIPES



Coconut Rum Cake | Allrecipes image

This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.

Provided by Yoly

Categories     Desserts    Cakes    Cake Mix Cake Recipes    Coconut Cake

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 1 fluted tube cake

Number Of Ingredients 15

nonstick cooking spray
½ cup pecans, chopped
½ cup sweetened flaked coconut, toasted
1 (15.25 ounce) package butter cake mix
1 (3.4 ounce) package instant coconut cream pudding mix
4 large eggs
½ cup coconut-flavored rum (such as Malibu®)
½ cup coconut milk beverage (such as Silk®)
½ cup coconut oil, melted
1 teaspoon coconut extract
½ cup butter
½ cup coconut-flavored rum
½ cup white sugar
½ cup brown sugar
¼ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
  • Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
  • While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
  • Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

Nutrition Facts : Calories 384.6 calories, CarbohydrateContent 45.1 g, CholesterolContent 70.8 mg, FatContent 20.3 g, FiberContent 0.8 g, ProteinContent 3.4 g, SaturatedFatContent 12.5 g, SodiumContent 309.1 mg, SugarContent 31 g

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