Mrs Pischkes Rum Cake Recipes

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MRS. PISCHKE'S RUM CAKE



Mrs. Pischke's Rum Cake image

This recipes comes from Pischke's in Scottsdale -- a one of a kind restaurant! Simple yet very tasty!

Provided by Galley Wench

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

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
1/4 cup water
1/2 cup butter
1 cup sugar
1/2 cup dark rum

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour Bundt cake Pan.
  • In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
  • Pour into Bundt pan and bake for 45 minutes.
  • While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
  • Add sugar and boil for 5 minutes, stirring constantly.
  • Remove from heat and stir in dark rum.
  • Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
  • When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
  • Slowly pour glaze over cake.

Nutrition Facts : Calories 497, Fat 23.4, SaturatedFat 7.3, Cholesterol 83.2, Sodium 494.8, Carbohydrate 58.2, Fiber 0.5, Sugar 43.1, Protein 4.1

RUM CAKE



Rum Cake image

Not sure where the recipe is originally from, but it is very intoxicating. Great for a Carribean or Tropical theme...Good for potlucks (not church or job related ones). Best if made the day before and refrigerated. Guessed on prep time and servings...depends on how big you slice the bundt cake and how long you wait between applications of the glaze.

Provided by Melissa Highfill

Categories     Breads

Time P1DT1h

Yield 1 Bundt Cake, 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
1 (3 3/4 ounce) box jello instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Steps:

  • Cake: Preheat oven to 325 degrees.
  • Grease and flour a 12c.
  • Bundt pan.
  • Mix all cake ingredients together.
  • Pour batter into prepared Bundt pan.
  • Bake for 1 hour and cool completely.
  • Make the glaze while cake is cooling.
  • Glaze: Melt butter in sauce pan.
  • Stir in water and sugar.
  • Bring to a boil for 5 minutes stirring constantly.
  • Remove from heat.
  • Stir in the Rum.
  • Invert the cake onto a serving plate or cake stand.
  • Prick the top of the cake with a toothpick to allow the glaze to soak in.
  • Drizzle and smooth the glaze evenly over the top and sides.
  • Allow the cake to absorb the glaze.
  • Repeat until all of the glaze is used up.
  • (This will take several applications).

Nutrition Facts : Calories 496.6, Fat 23.3, SaturatedFat 7.3, Cholesterol 83.2, Sodium 499.4, Carbohydrate 58.3, Fiber 0.5, Sugar 43.4, Protein 4

SUPER EASY RUM CAKE



Super Easy Rum Cake image

I got this recipe from a friend in the States. It's so easy, and really good, but you should limit servings or you'll be wiping your guests off the floor!

Provided by Mirj2338

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 Duncan Hines yellow cake mix
1 (250 g) package vanilla wafer cookies
4 eggs
1/2 cup vegetable oil (safflower, soy, etc)
1/2 cup rum
1/2 cup water
1/4 cup water
1/2 cup rum
1/4 lb butter
1 cup sugar

Steps:

  • CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
  • GLAZE: Boil the water, butter and sugar together for 5 minutes.
  • Add the rum and drizzle this over the HOT rum cake until it is all absorved.
  • It helps to punch holes in the cake with a fork--gently now.
  • Let this cool before serving.

RUM CAKE



Rum Cake image

Make and share this Rum Cake recipe from Food.com.

Provided by boone429

Categories     Dessert

Time 1h25m

Yield 1 Bundt cake, 4-12 serving(s)

Number Of Ingredients 11

1 cup chopped walnuts or 1 cup pecans
1 (18 ounce) package yellow cake mix
1 (3 3/4 ounce) package vanilla flavor instant pudding and pie filling mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof )
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof )

Steps:

  • Preheat oven to 325 degrees.
  • Grease and flour 10-inch tube or 12-cup Bundt pan.
  • Sprinkle nuts over bottom of pan.
  • Mix all cake ingredients together.
  • Pour batter over nuts.
  • Bake 1 hour.
  • Cool; invert onto serving plate. Prick top with fork.
  • Spoon and brush glaze evenly over top and sides.
  • Glaze:.
  • Melt butter in saucepan. Stir in water and sugar.
  • Boil for 5 minutes, stirring constantly, and remove from heat.
  • Stir in rum. You may decorate with whipped cream before serving.
  • ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
  • ** I also bake this cake 3 to 4 days ahead of time.***.

Nutrition Facts : Calories 1682.2, Fat 89.1, SaturatedFat 23.8, Cholesterol 249.6, Sodium 1502.2, Carbohydrate 179.1, Fiber 3.4, Sugar 131.1, Protein 16.6

GRANDMA'S RUM CAKE



Grandma's Rum Cake image

This little cake is packed full of a lot of Island taste, coconut, rum, pineapple and macadamia nuts, how can that combination be anything but good? All we need are the Island music and cool winds! Didn't allow for cooling or chilling time.

Provided by Manami

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

1 (18 1/2 ounce) package yellow cake mix
1 (3 3/4 ounce) package vanilla instant pudding mix
1 (15 ounce) Coco Lopez
1/2 cup bacardi white plus rum
2 tablespoons bacardi white plus rum
1/3 cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple, well drained
2 -3 tablespoons crushed toasted macadamia nuts, to taste (optional)

Steps:

  • Preheat oven to 350ºF.
  • In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
  • Stir in pineapple and crushed nuts(to taste).
  • Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
  • Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
  • Chill thoroughly.
  • Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
  • Enjoy!

Nutrition Facts : Calories 488.5, Fat 23, SaturatedFat 9.2, Cholesterol 85.7, Sodium 547.4, Carbohydrate 58.1, Fiber 1.7, Sugar 38.7, Protein 6.1

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