Rum And Cola Birthday Cake Recipes

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RUM AND COKE CAKE



Rum and Coke Cake image

Make and share this Rum and Coke Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

3 cups cake flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 cup butter, softened
2 cups brown sugar, lightly packed
1 cup classic Coca-Cola
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup classic Coca-Cola
1 1/2 cups white sugar
1 tablespoon light corn syrup
12 tablespoons butter
1/4 cup dark rum

Steps:

  • Preheat oven to 325°.
  • Sift together the flour, baking soda, and salt; set aside.
  • Liberally grease and lightly flour a standard Bundt pan.
  • Beat the eggs with an electric mixer; gradually add the softened butter and the sugar and beat until creamy.
  • Beat in the Coca-Cola, rum, vanilla, and milk (note--use only fresh, bubbly Coke, not flat Coke, as called for in some recipes; the bubbles actually make a honeycomb effect in the finished cake).
  • Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
  • Pour the cake batter into the prepared pan; bake 45-60 minutes, or until the cake tests done.
  • Let the cake cook slightly; use a knife to work around the sides and center of the cake, and then invert the cake on a serving platter.
  • The sauce: while the cake is baking, make the sauce--bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan; continue cooking at med-high heat, stirring, until the syrup thickens.
  • Remove from the heat and immediately stir in the butter and the rum.
  • Serve the cake warm, spooning plenty of sauce over each individual serving.
  • *Can double the sauce, if you want.

Nutrition Facts : Calories 669.8, Fat 29.1, SaturatedFat 17.8, Cholesterol 142.7, Sodium 437.8, Carbohydrate 93.4, Fiber 0.6, Sugar 65.2, Protein 5.5

PINA COLADA RUM CAKE



Pina Colada Rum Cake image

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Provided by Roger

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
½ cup water
⅓ cup dark rum
¼ cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
  • In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 500.2 mg, Sugar 43.2 g

RUM AND COLA CUPCAKES



Rum and Cola Cupcakes image

Rum-spiked buttercream and cola-infused cupcakes combine to make a one-of-a-kind dessert, reminiscent of a cocktail-hour classic.

Provided by Jessica Walker

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
3 eggs
1/2 cup vegetable oil
3/4 cup cola carbonated beverage
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup rum
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally, until well blended. Divide batter evenly among muffin cups.
  • Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Increase speed to medium; gradually beat in rum and vanilla until fluffy. Pipe or spread frosting on cupcakes.

Nutrition Facts : ServingSize 1 Serving

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