Malibu Rum Cake And Glaze Recipes

PINA COLADA RUM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
• In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

MALIBU RUM CAKE AND GLAZE

Steps:

• Cake Preparation:.
• Position rack in center of oven and preheat to 325 degrees F. Spray a 10-inch (12-cup) bundt pan with nonstick spray.
• Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
• Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.
• Rum Glaze Preparation:.
• Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.

MALIBU RUM CAKE

Steps:

• Gather the ingredients.
• Position rack in the center of the oven and preheat oven to 325 F.
• Spray a 10-inch (12-cup) Bundt pan with cooking spray.
• Using an electric mixer , beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
• Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto a platter, then carefully remove pan. Allow cake to cool completely.
• Gather the ingredients.
• Meanwhile, stir sugar and water in a heavy medium saucepan over medium-high heat until sugar dissolves. Add butter.
• Simmer until mixture thickens and is syrupy, stirring often about 5 minutes. Remove saucepan from heat and whisk in the rum.
• Cool glaze completely. Drizzle glaze evenly over cooled cake and serve. Enjoy!

COCONUT RUM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
• Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
• While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
• Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

MALIBU RUM (OR 99 BANANAS) CAKE

Steps:

• Preheat the oven to 325 degrees. Prepare a bundt pan with spray and powdered sugar (won't leave white flour on your pretty cake!).
• Beat together the cake ingredients for two minute Bake for approximately 45 min or a toothpick comes out clean.
• While the cake is baking, melt the butter with the sugar in a saucepan until it boils. Remove from heat and stir in the rum. Cool slightly.
• Using a chopstick or the end of a wooden spoon, poke holes in the cake. Drizzle the glaze over the cake while in the pan. Reserve 1/3 of the glaze.
• Cool a bit longer; invert to the cake plate and drizzle on remaining glaze.
• When serving, make a bed of coconut. Place the cake slice on top.