Caramel Rum Bundt Cake

This caramel rum bundt cake topped with a homemade caramel sauce is soft & buttery with a beautiful rum flavor.

Ingredients

Method

Nutrition

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Step 1

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For

12

M

I

For the Rum Bundt Cake

300

g

All-purpose flour

430

g

Granulated sugar

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Per Serving

Calories

576kcal

Fat

28g

Saturates

12g

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Notes

Golden rum is best for baking, but you can use any type that you have on hand. Be sure to brush the syrup on the bundt cake while still warm so it will fully absorb. Store this cake in an air-tight container at room temperature for up to 3 days.

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