Print Recipe

Strawberry Rum Cake

RG

Ingredients

Cake

  • 1 (18.25 ounce) box white cake mix
  • 1 small box strawberry gelatin
  • 1/2 cup rum
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 teaspoon vanilla extract

Glaze

  • 1 1/2 cups sifted confectioners' sugar
  • Juice of 1/2 lemon
  • 1/4 cup rum

Topping

  • 1 pint strawberries, halved

Instructions

  1. Cake: Mix all together in a large bowl. Beat for 2 minutes at high speed, then for 1 minute at low speed.
  2. Pour into greased and floured 10-inch tube pan or Bundt pan.
  3. Bake for 60 minutes at 350 degrees F.
  4. Cool in pan on cake rack for 20 minutes. Do not invert on a bottle to cool.
  5. Glaze: Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes.
  6. Prick cake with a wooden pick or tines of a fork and slowly pour small amount of glaze on cake.
  7. Topping: Arrange strawberry halves attractively on top of cake.
  8. Pour remaining glaze over strawberries and cake.
  9. Serve at once or refrigerate.

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