#1016 - Rum Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.75oz. box Jell-O French vanilla INSTANT pudding mix
4 eggs
1/2 cup water
1/2 cup canola oil
1/2 cup rum
Domino's powdered sugar for sprinkling
Sauce: 1 stick butter; 1/4 cup rum; 1 cup white sugar; 1/4 cup water

In a mixer add cake mix. pudding mix, eggs, water and canola oil--beat. Add rum--beat until smooth. Pour batter into greased bundt cake pan. Bake at 325 degrees for 50-60 minutes--test with a toothpick for doneness. When cake is almost done, make the sauce: in a saucepan over low heat add butter, rum, white sugar, and water--stir and heat until smooth and hot--sugar should be dissolved. Remove cake from oven and pour hot sauce mixture on the cake (at this point, the cake is still upside down in the bundt cake pan--do NOT remove it--you are actually pouring the sauce on to the bottom of the cake). Cool completely, then cover the bundt cake pan (bottom of the cake) with foil. Let the covered pan sit on the counter overnight. The next day invert the cake on to a cake plate and sprinkle with powdered sugar before cutting.