Delicious and Moist Gloria's Rum Cake Recipe

Gloria's Rum Cake is a classic and decadent dessert that is perfect for any special occasion. This recipe combines a moist and tender yellow cake with a rich rum glaze, resulting in a truly irresistible treat. The cake is infused with the flavors of rum and vanilla, making each bite incredibly flavorful. It is then soaked in a rum syrup, which adds an extra kick of rum flavor and keeps the cake moist. Whether you serve it at a holiday gathering or as a sweet indulgence on a quiet evening, Gloria's Rum Cake is sure to impress.

Ingredients

• For the cake:
• - 1 box yellow cake mix
• - 1 box instant vanilla pudding mix
• - 4 eggs
• - 1/2 cup cold water
• - 1/2 cup vegetable oil
• - 1/2 cup rum
• - 1 teaspoon vanilla extract
• - 1/2 teaspoon butter extract
• - 1/2 cup chopped pecans
• - 1/2 cup shredded coconut
• For the rum glaze:
• - 1/2 cup unsalted butter
• - 1/4 cup water
• - 1 cup granulated sugar
• - 1/2 cup rum
• For the rum syrup:
• - 1/4 cup unsalted butter
• - 1/4 cup water
• - 1/2 cup granulated sugar
• - 1/2 cup rum

Directions

1. Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.
2. In a large mixing bowl, combine the cake mix, vanilla pudding mix, eggs, water, vegetable oil, rum, vanilla extract, and butter extract. Mix well until smooth and creamy.
3. Stir in the chopped pecans and shredded coconut. Mix until well incorporated.
4. Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.
5. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the rum glaze. In a small saucepan, melt the butter over medium heat. Add the water and sugar, stirring until the sugar is dissolved.
7. Remove the saucepan from heat and stir in the rum. Set aside.
8. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
9. Carefully invert the cake onto a serving plate.
10. Using a skewer or toothpick, poke holes all over the top of the cake.
11. Slowly pour the rum glaze over the cake, allowing it to soak into the holes.
12. Let the cake cool completely and then prepare the rum syrup. In a small saucepan, melt the butter over medium heat. Add the water and sugar, stirring until the sugar is dissolved.
13. Remove the saucepan from heat and stir in the rum. Set aside.
14. Once the cake is cooled, slowly pour the rum syrup over the top, allowing it to soak into the cake.
15. Serve and enjoy!

Interesting Facts