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Cinnamon Rum Cake
This moist and delicious Cinnamon Rum Cake is perfect for all your holiday celebrating but I love to serve it for brunch all year long!
Course
Breakfast, Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Resting time
10
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
Author
Sharon Garofalow
Ingredients
4
eggs
1/2
cup
water
1/2
cup
vegetable oil
1/2
cup
Don Q Gran Añejo Rum
1
box Yellow Cake Mix
1
small box Instant Vanilla Pudding
For the crumb:
1
cup
brown sugar
1/4
cup
white sugar
2
tsp
cinnamon
1/4
tsp
nutmeg
1/4
tsp
ginger
Instructions
Grease a bundt pan and preheat the oven to 350 degrees.
In the bowl of a stand mixer, beat eggs, oil, water and rum until just combined.
Add pudding and cake mix and beat until smooth, approximately 5 minutes on medium.
In a small bowl, mix the brown sugar, white sugar, cinnamon, nutmeg and ginger.
Pour half the batter in to your bundt pan.
Top with cinnamon crumb (amount to your liking but remember to reserve at least half to finish it off)
Add the remaining batter.
Finish with cinnamon crumb.
Bake 40-45 minutes
Let cool for 10 minutes then invert cake on to a plate to remove from bundt pan.