- Nonstick cooking spray with flour
- 1 box (18.25 oz or 510 g) yellow cake mix (plus ingredients to make cake)
- 1 tbsp (15 mL) rum extract, divided
- 1/4 cup (50 mL) butter
- 1/2 cup (125 mL) packed brown sugar
- 1/4 cup (50 mL) water
- Fresh fruit and thawed frozen whipped topping (optional)
Preheat oven to 325°F (160°C). Spray inside of Silicone Crown Cake Pan with nonstick cooking spray with flour. Combine cake mix, water, eggs, oil and 2 tsp (10 mL) of the rum extract in large bowl; mix according to package directions. Pour batter into pan. Bake 40-50 minutes or until wooden pick inserted in center comes out clean. Remove cake pan from oven to cooking rack.
Meanwhile, for syrup, melt butter in (1.5-qt./1.4-L) Saucepan over medium heat. Add sugar and water. Simmer 1-2 minutes or until sugar is dissolved. Remove pan from heat; stir in remaining 1 tsp (5 mL) rum extract.
Using dull end of a wooden skewer, pierce bottom of cake 50-60 times, inserting skewer halfway into cake. Brush bottom of cake with 1/2 cup (125 mL) of the syrup and let stand 10 minutes to soak up syrup. Invert cake onto serving platter. Lifting straight up, carefully lift cake pan off cake. Brush top of cake with remaining glaze. Serve with fresh fruit and whipped topping, if desired.
- 12 servings
Nutrients per serving:
Calories 330, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 4 g, Sodium 330 mg, Fiber 0 g