Orange Rum Zum Cake

By á-24734

Ingredients

• Glaze:
• 1 Pkg. Yellow Cake Mix
• 1 Pkg. (3.4 oz.) Vanilla Instant Pudding
• 1 Cup Fresh Orange Juice
• 8 Tbs. (1 stick) Butter or Margarine, melted
• 1/4 Cup Rum
• 4 Large Eggs
• 1 Tbs. Orange Zest
• 4 Tbs. Butter or Margarine
• 1/2 Cup Sugar
• 1/4 Cup Rum
• 1/4 Cup Fresh Orange Juice

Preparation

Step 1

Preheat oven to 350 Degrees. Lightly grease and flour a Bundt cake pan. Place cake mix, pudding mix, melted butter, rum, eggs and orange zest in a large mixing bowl. Beat with an electric mixer on medium speed for 3 minutes. Pour the batter into a prepared pan and bake until it springs back when pressed lightly in the center and it begins to pull away from the pan, about 45-50 minutes. Remove from the oven and cool in the pan on a wire rack for 20 minutes. Run a knife around the sides of the pan to loosen and then invert onto a serving dish to cool. Meanwhile prepare the glaze. Place butter, sugar, rum, and orange juice in a saucepan over medium heat. Bring the glaze to a boil, stirring constantly, and cook for 2 minutes. Poke holes in the top of the cake with a wooden skewer or toothpick. Spoon the hot rum glaze over the cake, allowing it to soak into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before serving.