Rum Cake
This moist and indulgent Caribbean rum cake is made completely kid friendly by replacing the rum with orange juice so children can enjoy the same rich buttery flavor that everyone loves. Parents find this recipe wonderfully simple to bake and it always impresses at family celebrations without requiring any advanced baking skills.
Moist and buttery Caribbean celebration cake soaked in a sweet orange syrup that kids and adults both celebrate.
Nutrition per serving
Ingredients
cake
glaze
Instructions
Mix the Batter
Preheat oven to 325 degrees Fahrenheit and grease a bundt pan well, then mix together the cake mix, eggs, vegetable oil, and orange juice in a large bowl until smooth and well combined.
Bake the Cake
Pour the batter evenly into the prepared bundt pan and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
Make the Glaze
While the cake bakes, melt butter in a small saucepan over low heat, whisk in the powdered sugar and orange juice until smooth, and cook for 2 minutes until slightly thickened.
Soak and Serve
Poke holes all over the still-warm cake with a skewer, pour the warm orange glaze slowly over the cake so it soaks in deeply, then cool before unmolding and slicing.
Substitutions
Common mistakes
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