Ingredients
For the Cake:
1 box yellow cake mix
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup milk
For the Rum Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup water
1/4 cup dark rum
1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
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In a large bowl, mix together the cake mix, softened butter, sugar, eggs, vanilla, and milk. Beat until smooth and fully combined.
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Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake is baking, prepare the rum sauce. In a saucepan over medium heat, melt the butter. Stir in the sugar, water, and rum. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
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Once the cake is done, let it cool for about 10 minutes. Use a fork or skewer to poke holes all over the warm cake.
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Slowly pour the warm rum sauce over the cake, allowing it to soak in.
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Let the cake sit for at least 30 minutes before slicing and serving to allow the sauce to fully absorb.
Notes
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Non-alcoholic Version: Replace the rum in the sauce with additional water or apple juice for a family-friendly version.
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Bundt Cake Style: Bake the cake in a greased and floured Bundt pan for a classic presentation. Increase the baking time to 40-45 minutes.
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Nutty Twist: Add chopped pecans or walnuts on top after pouring the rum sauce for extra texture.
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Storage: Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
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Reheating: Microwave individual slices for 15-20 seconds for a warm, buttery treat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
