Tortuga Rum Cake

FOR THE CAKE:

• 1 box Duncan Hines Yellow Cake Mix (18 oz)
• 1 box Vanilla Instant Pudding (3.5 oz)
• 1/2 Cup Milk
• 4 Eggs
• 1/2 Cup Rum (light or dark)
• 1/2 Cup Vegetable Oil
• 1 tsp. Vanilla

RUM GLAZE:

• 1 1/2 sticks Butter (12 Tbls)
• 1/4 Cup Water
• 1/2 Cup Sugar
• 3/4 Cups Rum (light or dark)

1. Preheat oven to 325 degrees.
2. Spray a large bundt pan with cooking spray.
3. Combine cake mix, pudding, milk, eggs, rum, oil, and vanilla in mixing bowl. Mix on low
4. speed for 30 seconds until blended, then on medium speed for 2 minutes.
5. Pour into prepared pan and bake for approximately 55 minutes .
6. Cake will be golden in color and spring back when touched. Tester should come out clean.
7. Remove from oven and place on a rack to cool.
8. Prepare the Rum Glaze as soon as the cake comes out.
9. Combine butter, water, and sugar in a medium saucepan.
10. Bring to boil carefully. This will boil over if you don't keep an eye on it.
11. Reduce to a simmer and cook until sugar is dissolved and mixture has thickened slightly.
12. Remove from heat and add the rum, mixing to combine.
13. While the cake is still warm in the pan, poke lots of holes all over the top, going all the way
14. to the bottom of the pan. I use a thin metal skewer, like a turkey trussing needle.
15. Pour the warm glaze all over the top, a little at a time, and wait as it soaks in. Keep
16. repeating the pouring until all the glaze is added. This may take a few minutes.
17. Allow the cake to cool completely, then flip it over onto a serving platter.
18. This cake is even better the next day.