Blueberry Rum Cake

This blueberry rum cake will have your guests coming back for more.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 (15 oz can) blueberries, drained
• 1/4 cup dark rum
• 1 box butter recipe cake mix
• 8 oz cream cheese, softened
• 4 eggs, beaten
• 1/4 cup cooking oil
• 1 tbsp vanilla
• 1 tbsp butter
• 1 tbsp nut extract (optional)
• Topping:
• 4 tbsp butter
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup rum

Method

Combine blueberries and rum in a small bowl and allow to sit for 20 minutes. Preheat oven to 350 degrees. Combine cream cheese, eggs, oil, butter, vanilla, and extract and beat well with electric mixer until creamy. Add cream cheese mixture to dry cake mix and beat with electric mixture on low until moistened, beat at medium speed for 1 minute. Stir in blueberries and rum by hand and pour into a greased and floured 12 cup bundt pan and bake 45 to 50 minutes or until toothpick inserted in center comes out clean. While cake is baking, prepare topping by melting butter in a small sauce pan. Add sugar and water and bring to a boil, stirring constantly. Remove from heat and add rum and cool slightly. As soon as cake comes from oven, pour topping over immediately. Let cake cool in pan for 5 minutes and then invert on to cake plate or serving dish.

Notes:

Number of servings: 1 12C. Bundt Cake

Submitted By: Janice Reynolds
View all recipes by this user