This may not look like a star but it is one of those B movies- low budget but one heck of a fantastic story. It's awesome cake and really I cant tell you how many times it was made when we first discovered the recipe. You see after our honey moon with a stop in Grand Cayman, we discovered Tortuga Rum Cakes. Oh, those delicious bites of heaven! I was on a mission upon returning home to find a recipe that replicated that cake. I simply can not afford to buy a ton of Tortuga Cakes. This cake easily rocks out the Tortuga. Sorry guys but I love it. That's not to say I would pass up a Tortuga cake but I can make these for next to nothing.
Besides all this glory of how great this cake is- it is super easy. There is a boxed cake mix involved. While this is not normally my kind of cake, I have yet to find a "from scratch- perfect rum cake". If I do I will switch it up a bit.
Recipe largely adapted from this recipe at Duncan Hines
1 package Duncan Hines yellow cake mix
1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie filling
1/2 cup cold water
1/2 cup canola oil
1/2 cup dark rum
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum
Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12-cup Bundt pan.
Mix all cake ingredients together and bake 1 hour. About 15 minutes before the cake is done, make the glaze. Mix butter, water and sugar together in a sauce pan. Bring to a boil. Lower heat and simmer until the mixture begins to thicken up, about five to seven minutes. After you remove cake from the oven give it ten minutes to rest before you flip it onto you serving plate. Once you have flipped it, poke holes with a skewer or fork. Brush the glaze on all over the cake. Keep brushing it on until most of it is used on the cake. For the best taste let the cake sit over night.
*We have made this cake with chocolate as well. We have also added lime and coconut (lime zest and coconut oil along with coconut) to the cake along with the other ingredients as well.