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–+ servings

Tortugua Rum Cake

Easy dessert that is delicious and sure to be a crowd pleaser
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Prep Time 2 hours
Cook Time 45 minutes
Course Dessert
Servings 10 servings
Calories 168 kcal

Equipment

  • 1 bundt pan
  • 1 small sauce pan
  • 1 spatula
  • 1 long thin skewer
  • cooking spray
  • flour

Ingredients
  

  • 1 package plain yellow cake mix 18.25 oz.
  • 1 package vanilla instant pudding mix 3.4 oz.
  • 1 cup orange juice
  • 1 stick butter 8 oz.
  • 1/4 cup rum
  • 4 eggs
  • 1 medium orange - grated orange zest
  • 4 TBL butter
  • 1/2 cup sugar
  • 1/4 cup rum
  • 1/4 cup orange juice

Instructions
 

  • Place rack in center of oven and preheat to 350°
  • Lightly mist bundt pan with cooking spray, and dust with flour
  • Put cake mix, pudding, orange juice, melted butter, and orange ze in large mixing bowl and blend on low speed for 1 minute. Scrape sides with spatula as needed. Increase mix speed to medium for 2 minutes. Scrape sides as needed with spatula. Pour into bundt pan, smoothing the top of the batter with spatula. Place in preheated oven.
  • Bake for 45-50 minutes, until the cake springs back when lightly pressed with your finger and begins to pull away from the sides of the pan.
  • Remove from oven and place on wire rack to cool for 20 minutes.
  • Once the cake is cool, run a knife around the edge of the cake, place a plate on top and invert the cake onto the plate. Continue to let it cool.
  • Prepare the glaze
  • RUM GLAZE
  • 4 TBL butter
  • 1/2 cup sugar
  • 1/4 cup rum
  • 1/4 cup orange juice
  • Place the butter, sugar, rum, and orange juice in a small saucepan on medium heat. Bring the glaze to a boil, stirring constantly, and cook for two minutes.
  • Once the sauce is prepared, let it simmer while you prepare the cake for glaze.
  • Take the long wooden skewer and poke holes in the cake. Poke holes in top, and middle so the glaze will soak down and through the entire cake.
  • Spoon the hot rum glaze over the top of the cake, allowing it to drizzle down the sides and into the center of the cake. Allow to completely cool before slicing.
  • You can store this cake, in plastic wrap, for up to four days at room temperature.

Nutrition

Serving: 1SliceCalories: 168kcalCarbohydrates: 12gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 90mgSodium: 159mgPotassium: 79mgFiber: 0.1gSugar: 10gVitamin A: 427IUVitamin C: 12mgCalcium: 16mgIron: 0.4mg
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