Hi! I, Alexi, haven’t been around much. But I’m here now! If you weren’t already aware, Jake (boyfriend) and I packed up our clothes and moved to Los Angeles, and made it… finally. We took our sweet time (almost a week actually) driving down the coast, staying in small towns, and ending up at breweries most nights. And now, reality! But before that, Jake’s birthday was yesterday, yaaaaaay!
We’re staying with my little brother for the time being and you would think a bachelor who doesn’t really cook would have basic baking supplies, buuuuut no, nada. So, not wanting to purchase all baking items, (believe me, if I could spend all my money on baking supplies, I would.) I made an easy and fast rum cake that only required the purchasing of a couple of items- most importantly: the rum.
All you really need for a birthday is rum and cake… Anyway, I just mixed a box of yellow cake mix, vanilla pudding mix, eggs, water, canola oil, and rum in a bowl and baked. Then drizzled (more like poured) a rum glaze all over and ate with ice cream. It’s best with vanilla ice cream.
- 1 box yellow cake mix
- 1 box (3.5 oz) instant vanilla pudding mix
- 4 eggs
- 1/2 cup of water
- 1/2 cup of canola oil
- 1/2 cup rum (I used dark, but light would be good too)
- Note: I didn’t use all of the glaze for the 9 x 13, only about half because this isn’t as thick as a bundt would be, and would probably turn out tasting too rummy, if that’s a thing.
- 1 stick of unsalted butter
- 1/4 cup of water
- 1 1/2 cups of sugar
- 3/4 cups of rum
Pre-heat the oven to 325 degrees. Grease a bundt pan really well, or in my case a 9 x 13 inch pan because I had to choose which baking pans were more important to bring than the others, which was a really hard decision to make.
In a large bowl whisk together all the cake ingredients til smooth and pour into the greased pan. Bake for 1 hour if using a bundt pan and 40 to 45 minutes if using a 9 X 13.
Make the glaze when the cake is almost ready to take out of the oven, about 5 minutes left. In a small saucepan over medium heat melt the butter then add water and sugar. Bring mixture to a boil, and stirring constantly boil about 5 minutes. Turn burner and stir in the rum. Re-heat for about 30 seconds. Drizzle about 1/3 to 1/2 of the glaze on top of the cake and let sit for about 5 minutes. Invert cake on to a plate and poke holes with a fork all over. Pour the rest of the glaze on top and down the sides of the cake. Serve with ice cream or whipped cream. Yum!