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Source: Semi-Homemade Cooking

Malibu Rum Cake

This cake is a surfire hit with the adults in the crowd. The rum, which is part of the recipe title, says it all.

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Serves: 6-8
Prep Time: 8 minutes
Cook Time: 45 minutes
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Cake:
Nonstick vegetable cooking spray
1 package (18.25-ounce) classic yellow cake mix
1 cup Malibu® Rum
1/2 cup vegetable oil
1 package (3.4-ounce) vanilla instant pudding and pie filling mix
4 eggs
Glaze
1 cup (packed) golden brown sugar
1/4 cup water
1/2 cup butter
1/4 cup Malibu® Rum




Cake Preparation

Position a rack in center of the oven and preheat it to 325 degrees F. Spray a 10-inch (12-cup) Bundt pan with nonstick spray.
In the bowl of an electric mixer, beat all the cake ingredients in a large bowl for about 2 minutes until smooth. Transfer the batter to the prepared pan.
Bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for about 20 minutes.
Invert the cake onto a platter and then carefully remove the pan. Allow the cake to cool completely.

Rum Glaze Preparation

Meanwhile, stir the sugar and water in a heavy, medium-sized saucepan over medium-high heat until the sugar dissolves.
Add the butter and simmer for about 5 minutes or until the glaze thickens and turns syrupy. Remove the saucepan from the heat and whisk in the rum.


Cool the glaze completely. Drizzle the glaze evenly over the cooled cake and serve.

Storage and Leftovers: Cover tightly and store rum cake at room temperature for up to 3 days.
Cover tightly and store rum glaze in refrigerator for up to3 days. Best served at room temperature.






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