Time
1 hr 15 min
Serves
12
Type
Kitchen
Ingredients
- 1 boxYellow cake mix
- 1 boxInstant vanilla pudding mix (3.4 oz)
- 4Large eggs
- 1/2 cupCold water
- 1/2 cupVegetable oil
- 1/2 cupNorthFork Apple Pie Rum
- 1 tspGround cinnamon
- For the glaze:
- 1/2 cupUnsalted butter
- 1/4 cupWater
- 1 cupGranulated sugar
- 1/2 cupNorthFork Apple Pie Rum
The Spirit
NorthFork Apple Pie Rum
Learn about the expression behind this recipe — tasting notes, backstory, and how to enjoy it.
Explore Apple Pie RumA moist, dense bundt cake soaked in an Apple Pie Rum glaze. This is the cake that belongs at every fall gathering on Long Island — and it gets better on day two.
Instructions
- 1
Preheat oven to 325°F. Grease and flour a 10-inch bundt pan thoroughly.
- 2
Combine cake mix, pudding mix, eggs, water, oil, rum, and cinnamon. Beat on medium for 2 minutes.
- 3
Pour into prepared pan. Bake 55–60 minutes until a toothpick comes out clean.
- 4
While cake bakes, make the glaze: melt butter in a saucepan, add water and sugar, boil for 5 minutes stirring constantly. Remove from heat and stir in rum.
- 5
When cake comes out of the oven, poke holes all over the top with a skewer.
- 6
Pour half the glaze over the cake in the pan. Let sit 5 minutes.
- 7
Invert onto a serving plate, poke holes in the top, and pour remaining glaze over.
- 8
Cool completely before slicing — at least 1 hour.
Bartender's Tip
This cake is genuinely better the next day. Make it the night before and let the glaze soak in overnight.
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