Golden Rum Cake w/ Butter Rum Glaze-Jamaica Favorites

dark rum

🥗Healthier: rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol, while white rum is less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness with fewer calories, while margarine is often cheaper.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits are healthier, while raisins are a budget-friendly dried option.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans are slightly healthier, while almonds are often less expensive.

Preheat the oven to 325°F (163°C).

Spray a bundt pan with Baker's Joy or your favorite baking spray, ensuring to get into all the crevices.

Add about three-fourths of an 8-ounce bag of walnut pieces to the bundt pan.

In a stand mixer, combine 1 box of Duncan Hines butter golden cake mix and 1 box of vanilla Jello pudding.

Add 4 large room temperature eggs to the mixer.

Pour in 1/2 cup of vegetable oil, 1/2 cup of milk, and 1/2 cup of rum.

Mix the batter for about 2-3 minutes until well combined.

Pour the batter over the walnuts in the bundt pan and gently shake and tap the pan on the countertop.

Bake in the preheated oven for approximately 1 hour.

While the cake cools, prepare the Butter Rum glaze by combining 1 stick of butter and 1/4 cup of water in a saucepan over medium heat, stirring until the butter melts.

Add 1 cup of granulated sugar to the melted butter and water, mixing until well combined and the sugar dissolves.

Allow the mixture to come to a low boil and cook for about 5 minutes, stirring to prevent sticking.

Remove from heat and stir in 1/2 cup of rum, mixing well.

Poke holes in the cooled cake using a butter knife.

Pour about half of the glaze over the cake while it is still hot, allowing it to seep in for 10-15 minutes before flipping the cake over.

After flipping the cake, pour the remaining glaze on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens