Mrs. Pischke'S Rum Cake Recipe

Name: Mrs. Pischke'S Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (18 1/4 ounce) box yellow cake mix; 1 (3 1/2 ounce) box vanilla instant pudding mix; 1/2 cup vegetable oil; 1/2 cup water; 1/2 cup dark rum; 4 eggs; Glaze; 1/4 cup water; 1/2 cup butter; 1 cup sugar; 1/2 cup dark rum

Servings: persons

Cake
1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
1/2 cup vegetable oil
1/2 cup water
1/2 cup dark rum
4 eggs
Glaze
1/4 cup water
1/2 cup butter
1 cup sugar
1/2 cup dark rum

1
Preheat oven to 350 degrees.
2
Grease and flour Bundt cake Pan.
3
In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
4
Pour into Bundt pan and bake for 45 minutes.
5
While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
6
Add sugar and boil for 5 minutes, stirring constantly.
7
Remove from heat and stir in dark rum.
8
Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
9
When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
10
Slowly pour glaze over cake.

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cake, 1 (18 1/4 ounce) box yellow cake mix, 1 (3 1/2 ounce) box vanilla instant pudding mix, 1/2 cup vegetable oil, and more.

Yes, Mrs. Pischke'S Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mrs. Pischke'S Rum Cake

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