Here’s a cake that is perfect for the adult dessert table. Double Dose Rum Cake is supremely rich and moist but easily made with a boxed mix and pudding.
The next time you entertain or are invited to a holiday gathering, treat the adults to something special. This decadent cake is what everyone loves about rum cake, but elevated with dark rum doubled in the recipe. It’s sure to fly off the platter and no one ever has to know that it started with a boxed yellow cake mix! Make this cake ahead of time, as it just gets better with a little age on it. Averie Cooks tells us that 3 days is the ideal “slicing time”.
Averie Cooks also recommends the addition of a little coconut extract for a true island rum cake taste. We are thinking this would be just divine served alongside a nice cup of nutmeg-sprinkled eggnog. Bring on the holidays!
credit: Averie Cooks
Here’s your Double Dose Rum Cake ingredient list:
Cake
- one 18.25 ounce box yellow cake mix
- one 3.4-ounce box instant vanilla pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup canola or vegetable oil
- 1/2 cup dark rum (I used Meyer’s Dark Rum)
- 2 to 3 teaspoons vanilla or coconut extract (I used coconut)
Rum Sauce
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1/4 teaspoon kosher salt, or to taste
- 1/2 cup dark rum (I used Meyer’s Dark Rum)
Visit Averie Cooks to see the full recipe.
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