Gingerbread Rum Cake Recipe Is a Christmas Miracle (Shortcut Recipe) by Donna John

A friend of mine makes an absolutely delicious rum cake recipe. This year when I decided to make it a part of our Christmas dessert table, I remembered my family's love of gingerbread. Why not turn this moist, easy rum cake recipe into a gingerbread rum cake? This simple bundt cake will satisfying any dessert lover this holiday season!

To make this gingerbread rum cake recipe you need the following list of ingredients: a box of yellow cake mix (aka shortcut recipe!), a small box of instant vanilla pudding, eggs, vegetable oil, white or spiced rum (I used spiced rum), ground ginger, ground cinnamon, butter and granulated sugar. The cake mixes up in minutes, and while it bakes you simply melt the glaze ingredients together in a saucepot. So simple!

This festive gingerbread cake is perfect for the holidays, but so easy you can make it year-round for dessert after dinner, or even as a sweet breakfast or add it to your brunch spread. This easy gingerbread rum cake really is a Christmas miracle in your mouth. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 to 60 minutes
Total Time: 1 hour (approximately)
Servings: 16

Ingredients

Cake

• 15 ounces (1 box) yellow cake mix
• 3.4 ounces (1 small box) instant vanilla pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup white rum or spiced rum
• 1 tablespoon ground ginger
• 1 1/2 - 2 teaspoons ground cinnamon

Glaze

• 1 stick (1/2 cup) butter
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup white rum or spiced rum 

Here's how to make it: 

1. Put all the cake ingredients into a mixing bowl. Stir until well combined. (You could add even more warm baking spices to the batter like cardamom, nutmeg or allspice.)
   
2. Pour the batter into a greased bundt pan (one that holds at least 10 cups). Bake in a preheated 325-degree F oven for about 50 to 60 minutes or until a toothpick comes out clean. (I took my cake out at 50 minutes.)
   
3. While the cake bakes, combine the butter, sugar and water in a saucepot. Bring to a boil, stirring, until everything is melted together and combined.
   
4. Turn off the heat and stir in the rum.
   
5. When the cake comes out of the oven poke holes in it with a chopstick or skewer (or whatever you have).
   
6. Pour the glaze over the cake while it is still in the pan.
   
7. Let the cake cool at least 20 minutes.
   
8. Unmold the rum cake onto a serving platter.
   
9. Serve or cover until ready to serve. (I sprinkled my cake with some chai sugar I had. You could sprinkle on more cinnamon or even granulated sugar.) Store the cake covered on the counter.
   

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