Boozy Citrus Bundt Cake (Printable Version)
# What You'll Need:
→ Bermuda Rum Cake
01 -
2½ cups all-purpose flour
02 -
4.5 ounces instant vanilla pudding mix (6 servings, Jell-o)
03 -
1 tablespoon baking powder
04 -
1 cup sugar
05 -
½ teaspoon salt
06 -
½ cup vegetable oil
07 -
½ cup dark rum
08 -
½ cup orange juice
09 -
½ cup milk
10 -
1 tablespoon orange zest
→ For Rum Caramel Sauce
11 -
¼ cup water
12 -
1 cup sugar
13 -
4 ounces unsalted butter (½ cup or 1 stick)
14 -
¼ cup heavy cream
15 -
½ cup dark rum
→ Optional Toppings
16 -
Sweetened shredded coconut, toasted
17 -
Chopped pecans
# Step-by-Step Directions:
01 -
Preheat oven to 325°F (163°C). Spray a 10-inch bundt cake pan with cooking spray and set aside.
02 -
Add all cake ingredients to the bowl of a mixer and mix on medium speed for 2 minutes until smooth. Pour the batter into the prepared bundt pan.
03 -
Bake in the preheated oven for 1 hour or until golden brown. Use a toothpick to check for doneness. Let cool slightly, then invert onto a cake plate or platter.
04 -
Add sugar and water to a medium saucepan over medium-high heat. Stir until sugar dissolves. Boil until the syrup turns a deep amber color, swirling the pan occasionally.
05 -
Remove the saucepan from heat and stir in butter, followed by heavy cream. Once bubbling subsides, stir in dark rum until combined.
06 -
Pour caramel sauce over the cake. Optionally, poke holes in the cake to let the sauce seep inside. Garnish with toasted coconut or pecans, if preferred.
# Helpful Notes:
01 -
Don’t add eggs. The vanilla pudding mix acts as a binder, and baking powder is the leavening agent.
02 -
Grease the pan well to ensure the cake doesn’t stick during baking.
03 -
Remove the caramel sauce from heat as soon as it turns deep amber to avoid burning.
04 -
Store the cake on the counter, wrapped in plastic, for up to 3 days to prevent drying out.
05 -
For longer storage, freeze individually wrapped slices for up to 4 months.