Cheri's Rum Cake
  • 1 box yellow cake mix ( I prefer Pillsbury)
  • 1 sm box instant coconut crème pudding mix
  • 4 eggs
  • ½ cup Gold Rum
  • ½ cup water
  • ½ cup vegetable oil
  • Glaze
  • 1 stick butter
  • ¼ water
  • ¼ cup rum
  • 1 cup sugar
  1. Mix eggs, oil , water and rum in bowl with whisk. Add cake mix and pudding . Mix with mixer until well blended. Pour into prepared Stoneware fluted Pan., ( or bundt pan) bake at 350 for 50 minutes or until cake tester comes out clean..
  2. In small saucepan, add all ingredients for glaze and boil for 5 minutes stirring constantly. Pour over hot cake while still in Pan. Allow cake to stand until cool ( at least 30 minutes) garnish or serve with cool whip and maraschino cherries.
This recipe has come about from not having the Right ingredients on hand and having to wing it! For starters be sure to sample the rum to make sure that it is good, stirring it into a little glass of coke with a splash of lime will do the trick.