Rum Caramel Cake Cake Mix Food

RUM CARAMEL CAKE

Steps:

• For the cake:
• Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
• In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
• Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.
• For the icing:
• In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
• Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
• Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.

RUM CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
• Sift the cake mix into a large bowl. Whisk together the pudding, eggs, oil, 1/2 cup water and 1/2 cup of the dark rum in a separate large bowl. Add the wet ingredients to the cake mix and mix until just blended, then pour half into the prepared Bundt pan. Add the cocoa and the remaining 1 tablespoon dark rum to the remaining half of the batter, then stir to blend and pour into the prepared Bundt pan.
• Bake in the oven until a toothpick inserted into the cake comes out clean, about 1 hour. Let sit for 10 minutes in the pan, then turn out onto a serving plate.
• While the cake is sitting in the pan, make the glaze: Combine the sugar, butter, 1 tablespoon water and vanilla in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low and cook, stirring constantly, until thickened with large bubbles, about 3 minutes. Remove the mixture from the heat and stir in the dark rum. Drizzle the glaze over the top and sides of the cake while both are warm. Allow the cake to absorb the glaze and repeat until all the glaze is used.

RUM CAKE - SEMI-HOMEMAKER RECIPE

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

BANANA & RUM CARAMEL CAKE

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

PECAN RUM CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease well a bundt cake pan.
• Dust well with flour or cocoa.
• Sprinkle nuts on bottom of pan.
• Mix cake ingredients together.
• Pour batter over pecans.
• Bake for 50-60 minutes.
• Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
• Glaze: Put all ingredients in a sauce pan and heat until boiling.
• Boil for 2 minutes.
• No longer.
• Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
• Let stand for 20 minutes and remove from pan.

RUM CARAMEL CAKE (CAKE MIX)

Steps:

• For cake:
• Preheat oven to 350°F.
• Spray 3 (8inch) round cake pans with non-stick spray; set aside.
• In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
• Scrape down sides of bowl and beat for 2 minutes on medium speed.
• Divide batter evenly between 3 prepared pans.
• Bake in oven for 18-20 minutes or until tester comes away clean.
• Cool completely before icing.
• For icing:
• Melt butter with brown sugar in medium saucepan over medium-low heat.
• Bring to a boil, stirring constantly.
• Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
• Remove from heat and stir in vanilla extract.
• Let cool to room temperatureand transfer to a medium bowl.
• Use an electric mixer on medium speed to beat in powdered sugar until smooth.
• Spread icing on top of each cake round.
• Stack and ice the sides and top of the cake.