Rum Cake Doughnuts


for doughnuts:

1/2 box yellow cake mix (eyeball it)

2 eggs

1/4 cup vegetable oil

1/4 cup water

1/4 cup rum

1/2 cup chopped pecans (or walnuts)

for rum glaze:

1 stick butter

1 cup sugar

1/2 cup rum

1/4 cup water


Preheat oven to 325 degrees.

Grease doughnut pan and then scatter pecans along the bottom. Since this recipe makes a lot of doughnuts, you'll need to work in batches.

In a large bowl, mix together the cake mix, oil, water, 1/4 cup rum and eggs. Whisk well to get rid of all clumps.

Using a spoon, carefully drizzle cake batter into doughnut molds, filling up about 3/4th of the way full. Bake for 15 minutes until golden and springy.

While doughnuts are baking, make the glaze. Melt the butter in a small saucepan and add the sugar and water. Bring to a boil and then simmer for five minutes. Remove from heat and add the rum, stirring well.

Carefully remove doughnuts from the pan and prick the non-nutty side over and over with a fork. Pour glaze over doughnuts and serve!

**Doughnuts will keep up to three days in the refrigerator. If you don't want to make doughnuts, you could also pour batter into muffin tins and make rum cake muffins or cupcakes.


40 minutes