Easy to make and easier to eat, this hot buttered rum cake will be a winter favorite!
115.25-ounce box white or yellow cake mix
13.56-ounce box instant vanilla pudding mix
4large eggsat room temperature
1/2cuppacked light brown sugar
8tablespoonsunsalted buttermelted and cooled slightly
4tablespoonsunsalted buttermelted and cooled slightly
additional powdered sugarfor serving (if desired)
vanilla ice creamfor serving (if desired)
Preheat the oven to 350 degrees.
Combine the cake mix, pudding mix, eggs, and oil in a large mixing bowl. Beat with an electric mixer until combined. Add the rum, milk, brown sugar, spices, and melted butter and mix well.
Generously oil a 10-cup Bundt pan. Sprinkle with flour, then tap out any excess. Set pan aside.
Pour batter into prepared pan and smooth the top with a spatula. Bake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then carefully invert cake onto a serving platter.
Combine the rum, butter, and powdered sugar in a small mixing bowl. Whisk until completely smooth. Spoon over the warm cake, then let stand until cool. Dust cake with additional powdered sugar and serve with vanilla ice cream if desired.