Strawberry Rum Cake

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

Cake

1. 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.

Glaze

1. Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes.
2. Prick cake with a wooden pick or tines of a fork and slowly pour small amount of glaze on cake.

Topping

1. Arrange strawberry halves attractively on top of cake.
2. Pour remaining glaze over strawberries and cake.
3. Serve at once or refrigerate.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!