Tropical Rum Soaked Bundt Cake
This delightful Tropical Rum Soaked Bundt Cake hails from the renowned Pischke's restaurant in Scottsdale. It combines the rich, buttery flavor of yellow cake and vanilla pudding with the deep warmth of dark rum, creating a moist and flavorful dessert that's perfect for any occasion. Ideal for serving at celebrations or a special family dinner, this cake is sure to impress your guests with its luscious glaze and tender crumb. Its unique blend of flavors and textures makes it a standout dessert that pairs beautifully with coffee or tea.
N/A
Servings
300
Calories
10
Ingredients
Ingredients
yellow cake mix
1 (18 1/4 ounce box)
vanilla instant pudding mix
1 (3 1/2 ounce box)
vegetable oil
1/2 (cup)
water
1/2 (cup)
dark rum
1/2 (cup)
eggs
4 (large)
water
1/4 (cup)
butter
1/2 (cup)
sugar
1 (cup)
dark rum
1/2 (cup (for glaze))
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour a Bundt cake pan to ensure easy release.
3
In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding mix, vegetable oil, water, dark rum, and eggs. Blend on high speed for 2 to 3 minutes until smooth and well combined.
4
Pour the batter evenly into the prepared Bundt pan and bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
5
While the cake is baking, prepare the glaze. In a small saucepan, combine 1/4 cup water and 1/2 cup butter. Heat over medium heat until the butter has melted.
6
Add in the sugar and bring the mixture to a boil, stirring constantly for 5 minutes until the sugar has dissolved and the mixture has thickened slightly.
7
Remove the saucepan from heat and stir in the additional 1/2 cup of dark rum. Set aside to cool slightly.
8
Once the cake is done baking, carefully remove it from the oven and invert it onto a 9-inch pie plate (make sure it has a lip to hold the glaze).
9
While the cake is still warm but not too hot, use a fork to poke holes all over the top, sides, and bottom of the cake to allow the glaze to soak in.
10
Slowly pour the warm rum glaze over the cake, ensuring it seeps into the holes for maximum flavor absorption.
11
Let the cake cool completely in the pan before transferring it to a serving plate. Enjoy!
Nutrition Information
15
Fat
38
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Rum Soaked Bundt Cake?
It is a moist, flavorful dessert featuring yellow cake mix, vanilla pudding, and dark rum, originally from Pischke's restaurant in Scottsdale.
Where does this recipe originate?
This recipe hails from the renowned Pischke's restaurant located in Scottsdale.
What are the key flavor profiles of this cake?
The cake features rich, buttery yellow cake mixed with the deep warmth of dark rum and vanilla.
What type of cake mix is required?
The recipe calls for one 18 1/4 ounce box of yellow cake mix.
What kind of pudding mix should I use?
You should use one 3 1/2 ounce box of vanilla instant pudding mix.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How should the Bundt pan be prepared?
The Bundt pan should be greased and floured to ensure easy release of the cake.
Which liquids are added to the batter?
The batter includes vegetable oil, water, and dark rum.
How many eggs are needed for the recipe?
The recipe requires 4 large eggs.
How long should the batter be blended?
Blend the ingredients on high speed for 2 to 3 minutes until smooth.
How long does the cake take to bake?
The cake should bake for approximately 45 minutes in the preheated oven.
How can you tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
What ingredients are needed for the glaze?
The glaze is made from water, butter, sugar, and an additional half cup of dark rum.
How do you prepare the butter and water for the glaze?
Combine 1/4 cup water and 1/2 cup butter in a saucepan and heat over medium heat until the butter melts.
How long should the glaze mixture boil?
The glaze mixture should be brought to a boil and stirred constantly for 5 minutes until thickened.
When should the rum be added to the glaze?
Stir in the 1/2 cup of dark rum after removing the saucepan from the heat and allowing it to cool slightly.
What type of plate is best for inverting the cake?
Invert the cake onto a 9-inch pie plate with a lip to hold the glaze.
Why do you need to poke holes in the cake?
Holes allow the rum glaze to soak deep into the cake for maximum flavor absorption.
What tool should be used to poke holes in the cake?
A fork is the recommended tool for poking holes all over the top, sides, and bottom of the cake.
When is the best time to pour the glaze over the cake?
Slowly pour the warm rum glaze over the cake while it is still warm to help it soak in.
How long should the cake cool?
Let the cake cool completely in the pan before transferring it to a serving plate.
How many ingredients does the recipe use?
The recipe contains a total of 10 ingredients including the cake and glaze components.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 15 grams of fat per serving of the cake.
How many carbohydrates are in each serving?
Each serving contains 38 grams of carbohydrates.
What is the protein content per serving?
There are 3 grams of protein in each serving.
What size of yellow cake mix box is suggested?
An 18 1/4 ounce box of yellow cake mix is used for this recipe.
What size of pudding mix box is used?
A 3 1/2 ounce box of vanilla instant pudding mix is used.
What type of oil is used in the cake batter?
The recipe calls for 1/2 cup of vegetable oil.
What beverages pair well with this cake?
This cake pairs beautifully with a cup of coffee or tea.