These delicious mini rum bundt cakes are made with a moist yellow cake batter, then soaked with a Koloa Spiced Rum & sugar glaze. If you don't have Koloa Rum, any rum will do, but make sure it's a good enough quality you'd drink on its own. We've also made this with great success using Kraken Black Spiced Rum.
3 3/4oz.vanilla instant pudding and pie filling mix
4eggs
1/2cupcold water
1/2cupvegetable oil
1/2cupKoloa Kaua'i Spice Rum
1cupchopped pecans
Glaze:
1/2cupbutter
1/4cupwater
1cupsugar
1/2cupKoloa Kaua'i Spice Rum
Instructions
Preheat oven to 325 degrees F.
Blend all of the cake ingredients in a Kitchen Aid or hand mixer for 2-3 minutes, scraping down the sides to incorporate the flour.
Grease and flour two 4-cake mini Bundt pans, or one large Bundt pan. Sprinkle pecans over bottom of each cake mold.
Fill each mini bundt mold about half full.
Bake bundtinis for about 15-18 minutes, or until toothpick inserted in center of cake comes out clean. If using a regular bundt pan, cook for 55-60 minutes, or until toothpick inserted in center of cake comes out clean.
Wait for cakes to cool before inverting on to a serving plate.
Make the Glaze:
Melt the butter in a saucepan over medium heat. Add water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Using a toothpick or wooden skewer, gently poke holes into the top of each cake. Pour warm glaze over each cake. Let set a few hours, allowing the glaze to soak into the cakes.