Ingredients

1 box yellow cake mix
1 (3 3/4-ounce) package instant vanilla pudding
1/2 cup canola oil
1/2 cup water
1/2 cup rum
4 eggs, beaten
Glaze:
1/2 cup organic butter, melted
1/4 cup spring water
1/2 cup cane sugar
1 1/2 ounces light rum

Everyone loves this Rum Cake. I promise this will be a recipe you will make again and again.

We were having a small dinner party and one of our guests is a huge fan of the cake so I had to serve it. You do not have to wait for the holidays to enjoy this dessert.

I have tried to make an organic version and it is very good but tastes more like a pound cake. Many people prefer it. The nonorganic cake mix and pudding has a lighter texture which melts in your mouth. That is the one I grew up eating every year. I am determined to make an organic version that tastes the same.

The trick to making the butter and rum infuse in the cake is to freeze it. You can leave it in the freezer for months and it is still delicious. One of our friends sliced up their cake and individually wrapped each slice to enjoy throughout the year.

To make, follow the instructions from the Ultimate Cookbook below.

Cake: Combine all ingredients in a large bowl. Beat with a mixer for 2 minutes. Pour into a greased and floured bundt or tube pan. Bake in a 350 degree oven for 40 to 50 minutes. Let cake cool for 10 minutes and remove from pan. Cool cake completely and then prick generous with a fork on the top and sides. Spoon glaze generously over cake. Yield: 16 servings

Glaze: Combine butter, water and sugar in a saucepan. Bring to a slow boil, stirring constantly. Remove from heat and add rum. Yield: 1 1/2 cups

Enjoy!