A delightful twist on the classic rum cake, this recipe incorporates a rich caramel glaze for added indulgence.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
Grease and flour a 12-cup Bundt pan.
Use a non-stick spray with flour for an easy release.
In a mixing bowl, combine the pudding mix, eggs, water, rum, butter, and sugar.
Mix until the batter is smooth and free of lumps.
Pour the batter into the prepared Bundt pan.
Tap the pan gently on the counter to remove air bubbles.
Bake the cake for 1 hour or until a toothpick inserted comes out clean.
Avoid opening the oven door during baking to maintain a consistent temperature.
Allow the cake to cool completely in the pan.
Cooling in the pan helps the cake retain its shape.
In a saucepan, melt the butter for the glaze.
Use low heat to prevent the butter from burning.
Stir in the brown sugar and water, and bring to a boil.
Stir constantly to dissolve the sugar completely.
Remove from heat and stir in the rum.
Allow the glaze to cool slightly before applying to the cake.
Invert the cake onto a serving plate and prick the top with a toothpick.
Pricking the cake allows the glaze to soak in evenly.
Drizzle the glaze over the cake, allowing it to absorb before adding more.
Repeat the process until all the glaze is used for maximum flavor.
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