Description
Moist Mini Bundt Cakes soaked in rich rum sauce and finished with powdered sugar and cherries.
Ingredients
1 box yellow cake mix (18.5 ounces)
1 box instant vanilla pudding (3.4 ounces)
4 eggs
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup water
2 teaspoons vanilla
1/2 cup butter
1 cup sugar
1/4 cup water
1/2 cup dark rum
Instructions
1. Preheat oven to 350 F and prepare mini bundt pan.
2. Mix cake mix, pudding, eggs, oil, rum, water and vanilla until smooth.
3. Fill wells with 2-3 tablespoons batter and bake 8 minutes.
4. Melt butter, add sugar and water, boil 4 minutes.
5. Remove from heat, stir in rum, cook 1 minute more.
6. Poke holes in cakes and drizzle with rum sauce.
7. Rest 2 hours before serving.
Notes
Do not overfill wells.
Rum sauce is flammable; stir constantly.
Flavor improves after 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Mini Bundt Cakes, petite bundt cake, elegant small treats, dessert table ideas