mini rum cakes

How To Make mini rum cakes

• 1

  Preheat oven to 325.
• 2

  Mix together cake mix, pudding mix, rum, oil and eggs. Pour batter into prepared tins. Bake at 325 for 25 minutes.
• 3

  To make the glaze: Combine the sugar, butter and rum in a saucepan.
• 4

  Heat and boil for 3 minutes. Set aside the glaze until the cakes is ready.
• 5

  When cakes are finished baking, allow to cool several minutes, then remove from tins.
• 6

  Transfer cakes into a wide dish with edges (such as a casserole dish).
• 7

  While the cakes are hot, poke holes in the top with a toothpick, then spoon the glaze over them slowly.
• 8

  (I like to do half of the glaze, wait a minute, then add the rest).
• 9

  After several hours, the cakes will absorb all of the glaze (you can flip them over after about 1 hour, so that they absorb the glaze more evenly).
• 10

  Notes: I used some of the batter to make a 8 inch round cake to.
• 11

  I sprinkled some chocolate chips on top to give it something extra. This took about 28 minutes to bake.
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