Mini Rum Cakes Recipes
MINI CHOCOLATE RUM CAKES
Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
- Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
- Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
- In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.
Nutrition Facts : Calories 657, Carbohydrate 65 g, Fat 8, Fiber 2 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 376 mg
GOLDEN RUM CAKE
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g
MINI RUM CAKES
I make these great little cakes for a special dinner I share all my recipes on different web sights and I get all kinds of comments on them
Provided by Patsy Fowler
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325.
- 2. Mix together cake mix, pudding mix, rum, oil and eggs. Pour batter into prepared tins. Bake at 325 for 25 minutes.
- 3. To make the glaze: Combine the sugar, butter and rum in a saucepan.
- 4. Heat and boil for 3 minutes. Set aside the glaze until the cakes is ready.
- 5. When cakes are finished baking, allow to cool several minutes, then remove from tins.
- 6. Transfer cakes into a wide dish with edges (such as a casserole dish).
- 7. While the cakes are hot, poke holes in the top with a toothpick, then spoon the glaze over them slowly.
- 8. (I like to do half of the glaze, wait a minute, then add the rest).
- 9. After several hours, the cakes will absorb all of the glaze (you can flip them over after about 1 hour, so that they absorb the glaze more evenly).
- 10. Notes: I used some of the batter to make a 8 inch round cake to.
- 11. I sprinkled some chocolate chips on top to give it something extra. This took about 28 minutes to bake.
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Reviews 32
Calories 149 per serving
Category Dessert
- Preheat the oven to 350 F. Spray a mini bundt pan with cooking spray and flour the pan and set aside.
- In mixer combine the cake mix, dry pudding, eggs, rum, oil, water and vanilla. Mix on high until smooth.
- Put the batter into the mini bundt pan, adding 2-3 Tablespoons of batter to each well. The cake rises a fair bit, so don't overfill the pans.
- Bake for about 8 minutes, until a toothpick inserted into the cake comes out clean. Put the cake pan on a wire rack to cool while you make the rum sauce. Keep the cakes in the pan.
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Estimated Reading Time 3 mins
Category Dessert
Total Time 55 mins
- Prepare the oven to 325°F. Grease cake pan with Pam with flour. I was able to make about 5 mini bunts with this batter.
- Combine the flour, baking powder, and salt; set aside. In a separate large bowl, beat the butter and sugar until fluffy. Add the condensed milk and the rum. Stir in the flour mixture until blended. Beat in the eggs one at a time until combined.
- Transfer the batter to the prepared pans and bake for 35 to 45 minutes, until a knife inserted in the center comes out clean. Leave the cakes in the pans to cool.
- While the cakes are baking, make the rum syrup for the cakes. Combine the sugar and water in a saucepan over medium-high heat and cook, stirring, until the sugar is dissolved. Remove the syrup from the heat and let cool for about 5 minutes. Stir in the rum and use while still warm.
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