Spiced Rum Cake

Spice up a store-bought cake mix with rum and pumpkin flavor for an easy fall dessert.



by 13  people


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Servings: 12
Prep Time: 20 mins
Related Categories: Bundt Cake, Cake, Desserts, Rum Cake
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Ingredients
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    1   package 2-layer-size 
    spice cake mix
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    1   cup 
    milk
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    1/3  cup 
    cooking oil
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    1/4  cup 
    dairy sour cream
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    1/4  cup 
    rum
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    4   
    eggs
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    1   teaspoon 
    pumpkin pie spice
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    1   
    recipe Rum Glaze (see recipe below)
Rum Glaze
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    1   cup 
    sifted powdered sugar
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    1   teaspoon 
    melted butter
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    1   tablespoon 
    rum
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    Water


Directions
1.
Preheat oven to 350 degree F. Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large mixing bowl combine cake mix, milk, cooking oil, sour cream, rum, eggs, and pumpkin pie spice. Beat with an electric mixer on low speed until just moistened. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter into prepared pan.
2.
Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack. Spoon Rum Glaze over cake. Makes 12 servings.
Rum Glaze
1.
In a small bowl combine powdered sugar, melted butter and rum. Stir in water (1 to 2 teaspoons), one teaspoon at a time, until glaze is a thin consistency.

Nutrition information
Per Serving: cal. (kcal) 317, Fat, total (g) 12, chol. (mg) 75, sat. fat (g) 3, carb. (g) 45, pro. (g) 4, vit. A (RE) 52, sodium (mg) 307, calcium (mg) 121, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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