Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix (do not use cake mix with pudding)
  • 1 package (3.4 oz / 96g) instant vanilla pudding mix
  • 4 large eggs
  • 1/2 cup (120 ml) dark rum
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (120 ml) water
  • 1/4 cup (57g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120 ml) water
  • 1/4 cup (57g) unsalted butter
  • 1/4 cup (60 ml) dark rum (or more, if you're feeling cheeky!)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine the cake mix, pudding mix, eggs, rum, oil, and water. Beat with an electric mixer until well combined – about 2 minutes.
  3. Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  4. While the cake is baking, melt the butter in microwave and set aside. As soon as the cake comes out of the oven, poke holes all over the top with a wooden skewer or chopstick.
  5. Pour melted butter on top of the warm cake.
  6. While the cake is baking, combine sugar, water, and butter in a saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Remove from heat and stir in the rum.
  7. Slowly pour the rum glaze evenly over the hot, poked cake. Let cool completely in the pan before slicing and serving (at least 1 hour). The longer it sits, the more the rum flavour soaks in!