Recipes Made with Cake Mixes
Ritzy Raspberry Rum Cake
Ingredients
Cake
- 1 cup pecans
- 1 (18.25 ounce) box white or yellow cake mix*
- 1 (4 ounce) box instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1 (12 ounce) package semisweet chocolate chips, melted
- 1 cup raspberry jam, warmed to room temperature
Butter Rum Glaze
- 1/4 cup + 2 tablespoons butter
- 3/4 cup granulated sugar
- 3 tablespoons water
- 3 tablespoons rum
Instructions
- Heat oven to 325 degrees F (160 degrees C).
- Sprinkle pecans over bottom of a greased and floured** 10-inch tube or 12-cup Bundt pan. Set aside.
- In large mixing bowl, combine cake mix with instant pudding, eggs, cold water, oil and the 1/2 cup dark rum, mixing well.
- Pour 1/3 cake batter over pecans.
- Drizzle melted chocolate evenly over batter in pan.
- Pour another 1/3 of cake batter over melted chocolate.
- Spoon raspberry jam evenly over batter.
- Pour remaining batter on top of jam.
- Bake for 1 hour or until tested done when wooden pick inserted in center comes out clean.
- Cool for 10 to 15 minutes before removing cake from pan.
- While cake is still warm, prick top of cake with the tines of a fork and drizzle and smooth glaze over top and sides of cake.
- Make glaze by melting butter in saucepan.
- Stir in water and sugar. Boil for 3 minutes, stirring constantly.
- Remove from heat, then stir in rum.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!