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rum kahlua bundt cake

SeasonwithAuthority avatar
Recipe by
Renée G.
@SeasonwithAuthority
Uptown, AR

Back in the 70's it was all the rage to make a bundt cake to take to church suppers, backyard get-togethers, card parties or family reunions. Then, like many things...they sort of gave way to whatever the next fad was. Today, however, they are kind of making a come back; well, in my circle of friends, anyhow. This cake is so flavorful and moist...you don't even need a glaze or frosting, but since the batter stained page I tore out of a Family Circle magazine forty years ago has a recipe for a glaze, I'll include it. Hope you enjoy as much as so many of my friends and family have.

yield 10 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For rum kahlua bundt cake

  • 1 box duncan hines butter cake mix
  • 1 small pkg. instant vanilla pudding mix (i used french vanilla)
  • 4 eggs
  • ¼ cup dark rum
  • ¼ cup kahlua
  • ½ cup vegetable oil
  • ½ cup water
  • GLAZE
  • 1 stick butter
  • ¼ cup dark rum
  • ½ cup water
  • 1 cup sugar

How To Make rum kahlua bundt cake

  • 1
    Preheat oven to 350º F. Grease and flour (shake out excess flour) a standard 10” bundt pan.
  • 2
    In bowl of electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes.
  • 3
    Pour into prepared pan and bake for about 50 minutes. Remove from oven and set on wire rack.
  • 4
    MAKE THE GLAZE In a small saucepan melt the butter and then stir in the remaining ingredients; boil for exactly 3 minutes.
  • 5
    Pour over the warm cake still in the bundt pan.
  • 6
    Cool for 1 hour before loosening around the edges with a spatula or butter knife and turning out onto cake plate or pedestal.
  • 7
    This cake is even better the next day
  • 8
    Store covered in refrigerator for 1 week or under dome of cake pedestal for 3 - 4 days on the counter. May be frozen - thaw in refrigerator overnight before serving.
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