Rum and kahlua cake

In honor of fat tuesday and mardi gras, I wanted to give some booze to my fellow coworkers. Well, perhaps indirectly in a form of bundt cake.  Who says you can’t eat your cake and drink it too? So, make this cake and lift everyone’s spirits.

I did not want to make an all rum cake since I was given some kahula.  Besides, I finally had a reason to use up the Appleton Jamaican rum I got on our vacation to Jamaica awhile ago.   I had a lot of positive comments regarding this cake.  It even tasted better than the Tortuga cake from the caribbean.  I usually would bring rum cake from the caribbean places that I visited it.  I would haggle to get a good price.  Hey, I just love to haggle period.  Well, no more searching the tourist shops for me,  but you want a bite of this, you may try to haggle a slice from me!

So, add some booze to your life and share it if you feel like it (or if there are still some left)



This recipe is actually from a cake mix that has been jazzed up.  I am usually not fan of cake mix but somehow it works for this recipe.

Rum cake:

Duncan Hines Butter Recipe cake mix

1 small pkg Instant Vanilla Pudding ( I used french vanilla flavor)

4 Eggs

½ C Meyer’s white Rum (I used 1/4 c of rum and 1/4 c of kahula)

½ C Vegetable Oil

½ C Water

 In electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes.  Pour into a well greased Bundt pan and bake at 350⁰ for about 50 minutes.  Cool in pan for 5 minutes.


1 stick (8 Tbsp) Butter

¼ C Meyer’s dark Rum

½ C Water

1 C Sugar

In a small saucepan melt the butter and then stir in the remaining ingredients; boil for 3 minutes.

Pour over the warm cake still in the Bundt pan.

Cool for 1 hour before removing.

This cake is best on the second day.

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