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Strawberry Rum Cake
1 (18.25 ounce) box white cake mix
1 (3 ounce) box strawberry gelatin
1/2 cup rum
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups sifted confectioners' sugar
1/2 cup lemon juice
1/4 cup rum
1 pint (2 cups) strawberries, halved
Heat oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
: Mix all together in a large bowl. Beat for 2 minutes at high speed, then for 1 minute at low speed. Pour into prepared pan.
Bake for 60 minutes.
Cool in pan on cake rack for 20 minutes. Do not invert on a bottle to cool.
: Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes.
Prick cake with a wooden pick or tines of a fork and slowly pour small amount of glaze on cake.
: Arrange strawberry halves attractively on top of cake.
Pour remaining glaze over strawberries and cake.
Serve at once or refrigerate.
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