Vanilla Rum Bundt Recipes

VANILLA RUM BUNDT

Steps:

• 1.preheat oven to 350 degrees. Generously spray your bundt pan with Pam or oil. Then dust it with flour to ensure your cake comes out of the pan intact
• 2.in a large mixing bowl stir together your flour, sugar, baking powder, salt, and instant pudding.
• 3.Slice the stick of butter lengthwise twice, rotate the stick and slice lengthwise twice more. looking at the end you should have 9 relatively equal size squares. now slice the butter crosswise so as to make small cubes of butter. Add these to the dry ingredients and mix thoroughly. these cubes of butter should not mix in but spread evenly throughout the mixture.
• 4.Place the remaining ingredients, the rum, oil, milk, eggs and vanilla in a large meauring cup or small bowl.
• 5.Pour the liquid ingredients into the dry while mixing on slow speed. gradually increase the speed and mix well for a couple minutes.
• 6.Pour mixture into your pan, do not use spatula or other device to spread. Allow batter flow evenly on its own.
• 7.Place in oven and bake for 60 minutes
• 8.Approximately 10 minutes before the cake is finished, place 1/2 cup butter, 1/2 cup water, and 1 cup sugar in a sauce pan over medium heat. Stir constantly until the sugar is dissolved. Allow to boil for a few minutes until it has thickened slightly. It should resemble a syrup. Allow to cool for about 10 minutes then stir in the Rum and Vanilla. Adding the rum too soon will cook off the alcohol
• 9.At this point the cake should have been out of the oven for about 10 minutes. Now slowly pour your rum sauce over your cake. It will pool around the edges but thats OK, it will absorb quickly.After about 5 minutes or once all the Rum has soaked in, invert your Bundt Pan over a plate. The cake should slide out easily.

BUTTER RUM BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 12-cup Bundt pan.
• Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
• Beat on medium speed 2 minutes.
• Pour into Bundt pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool 30 minutes; remove from pan.
• Cool completely; about 2 hours.
• Frosting:.
• Place frosting in small microwavable bowl.
• Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
• Stir in 1/2 teaspoon rum extract.
• Spread over top of cake, allowing some to drizzle down side.
• Sprinkle pecans over top of cake.
• Serve.
• **Cook time does not include 2 1/2 hour cooling time.

VANILLA RUM CAKE

Steps:

• For Cake: Place nuts in the bottom of a greased bundt pan. Combine all remaining ingredients in a separate bowl and pour into the bundt pan over the nuts.
• Bake at 350 degrees for 45 minutes. Let cool 10 minutes in the pan and poke cake with skewer or fork all over to create holes for the glaze to sink inches.
• For Glaze: Heat all ingredients until melted. Pour over the cake while still in the bundt pan. Leave the cake in the pan overnight in the refrigerator.