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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (204g) Recipe makes 8 servings |
||
| Calories 744 | ||
| Calories from Fat 316 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.2g | 54% | |
| Saturated Fat 11.0g | 55% | |
| Monounsaturated Fat 10.8g | ||
| Polyunsaturated Fat 11.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 137mg | 45% | |
| Sodium 715mg | 29% | |
| Potassium 92mg | 2% | |
| Total Carbohydrate 86.9g | 28% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 64.4g | ||
| Protein 6.1g | 12% | |
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Mrs. Pischke's Rum Cake
By: Galley Wench
Sep 11, 2006
This recipes comes from Pischke's in Scottsdale — a one of a kind restaurant! Simple yet very tasty!
SERVES 8 -10
Ingredients
Cake
-
1 (18 1/4 ounce) box yellow cake mix
- 1 (3 1/2 ounce) box vanilla instant pudding mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup dark rum
- 4 eggs
Glaze
Directions
1
Preheat oven to 350 degrees.2
Grease and flour Bundt cake Pan.3
In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.4
Pour into Bundt pan and bake for 45 minutes.5
While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.6
Add sugar and boil for 5 minutes, stirring constantly.7
Remove from heat and stir in dark rum.8
Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.9
When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.10
Slowly pour glaze over cake.
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Featured Reviews for This Recipe
From: carolinajewel
On Dec 24, 2008
My mother has been making this cake since the 70's. I make it every Christmas. It gets better the next day! NOTE: If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.
From: mary winecoff
On Nov 1, 2007
This is absolutely the best rum cake I have ever made. I make them all the time because my worker's love them. This was so easy and they said it was the best one ever. Next time I think I will use the new Barcardi Peach Red.
From: SusieQusie
On Jan 26, 2007
In a word - WOW! I made this to take to a potluck but I couldn't resist slicing it. ( To make sure it was fittin' to eat, you know
). Now I seriously doubt that it will get out my door. I think I could drink the darned glaze and I'm not even a rum aficionado. I purloined some of DS's Malibu rum for this baking adventure and of course, that isn't dark rum. So, improvising, I used half brown sugar in the glaze to give it some color. I'm really hoping the cake doesn't soak up all the glaze - I want it! Thanks for postin', pal!
From: Lorrie in Montreal
On Oct 24, 2007
Made for Photo Tag Fall 2007. In a word...Sublime. TheHusband was the first to taste a slice and I quote "I don't know whether to drink it or eat it". Simple to prepare, looks and tastes like a gourmet cake. Thanks GW!
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