Thursday, April 5, 2012

Super Easy No Fuss Easter Rum Cake!

Easter, one of those great family holidays where everyone pulls out their cooking and baking skills. Yep, awsome for those of us who are eating...stressful for those of us who are doing the cooking and baking. So allow me to at least make one of the multiple tasks you will be taking on that much easier.

My friend, Lisa, made this delicious Rum Cake. As in, she made it once, made it two more times, and each time.....we have gobbled it all up! It tastes just as good as the first time she made it and wowed us! What's so great about this cake it takes so little time!

The basic Recipe:

Easy Rum Cake


Cake:
1 pkg of yellow cake mix
1 4oz pkg vanilla instant pudding
4 eggs
1/2 cup Rum
1/2 cup water
1/2 cup oil
1 cup chopped pecans

Preheat oven to 350.
Combine in a mixing bowl and beat until smooth.
Sprinkle pecans in the bottom of a greased and floured Bundt Pan.
Pour the batter over the pecans.
Bake for 40-45 minutes until done!

Rum Syrup:
1 cup sugar
1 stick real butter (1/2 cup)
1/2 cup rum
1/2 cup water

Melt in a LARGE sauce pan and bring to a boil.
Boil 3 minutes and pour over the warm cake while it's still in the pan.
Allow it to set for at the least 30 minutes
Flip onto a plate and serve!


Now, this is a fun recipe to play around with! Try mixing and matching different flavors of cake mixes with different pudding flavors!!! Which is exactly what I've done!

Strawberry Coconut Rum Cake
1 pkg Strawberry Cake Mix
1 4ox pkg Vanilla instant pudding
4 eggs
1/2 Coconut rum
1/2 cup water
1/2 cup oil

1 tsp Lemon extract

Preheat oven to 350.
Combine in a mixing bowl and beat until smooth.
Pour the batter into a greased and floured bundt Pan
Bake for 40-45 minutes until done!

Rum Syrup:
1 cup sugar
1 stick real butter (1/2 cup)
1/2 cup rum
1/2 cup water

Melt in a LARGE sauce pan and bring to a boil.
Boil 3 minutes and pour over the warm cake while it's still in the pan.
Allow it to cool completely.

Cream Cheese Icing
1 6-8 oz pkg plain cream cheese
2 Tbls Sugar
5-6 Tbls Frangelico  (or a hazelnut liqueur)

Mix until well combined and at least mostly smooth. I did this with a fork and had tiny clumps of cream cheese.
Put a dollop on each slice of cake as you serve it!
To me this cake tastes so MUCH better the next day. So cook the previous night and allow it to set over night for so much more deliciousness the next day!

Try baking them in different pans as well! Just be careful not to use to much of the syrup on the smaller sized cakes! Happy baking!

Dottie ^_^
4-5/2012

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