Rum Caramel Cake Cake Mix Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Steps:

• Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
• In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
• While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
• When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

Steps:

• For cake:
• Preheat oven to 350°F.
• Spray 3 (8inch) round cake pans with non-stick spray; set aside.
• In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
• Scrape down sides of bowl and beat for 2 minutes on medium speed.
• Divide batter evenly between 3 prepared pans.
• Bake in oven for 18-20 minutes or until tester comes away clean.
• Cool completely before icing.
• For icing:
• Melt butter with brown sugar in medium saucepan over medium-low heat.
• Bring to a boil, stirring constantly.
• Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
• Remove from heat and stir in vanilla extract.
• Let cool to room temperatureand transfer to a medium bowl.
• Use an electric mixer on medium speed to beat in powdered sugar until smooth.
• Spread icing on top of each cake round.
• Stack and ice the sides and top of the cake.

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
• Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.