Chocolate Cherry Rum Bundt Cake

With Cherry Rum Glaze & Maraschino Cherry Icing

There is no place like home for the holidays and there is no dessert more heartwarming than moist and chocolatey cherry rum soaked cake.  This festive and sweet treat will become a tradition for your Christmas dessert table. 

Ingredients

Chocolate Rum Bundt Cake

1 box Devil's Food Cake Mix

1 box Chocolate Instant Pudding

4 lightly whisked Large Eggs

1 cup Sour Cream

1/2 cup Vegetable Oil

1/2 cup Dark Rum

1 & 1/2 cups Semisweet Chocolate Chips

Cherry Rum Glaze

2 tablespoons Unsalted Butter

1/2 cup Granulated Sugar

1/4 cup Dark Rum

1/4 cup Maraschino Cherry Juice

Maraschino Cherry Icing

1 tablespoon Unsalted Butter

1 cup Confectioners Sugar

1 - 2 tablespoons Maraschino Cherry Juice

1 tablespoon Whole Milk

Maraschino Cherries for decoration

Serves 10

Instructions

Chocolate Bundt Cake

Preheat oven to 350 degrees

Grease Bundt pan and dust with flour

Combine cake mix, chocolate pudding, eggs, sour cream, vegetables oil and rum in mixer on low setting until incorporated.  Mix on medium setting for 2 minutes.

Fold in chocolate chips

Pour into prepared pan. 

Bake for 40 minutes at 350 degrees. 

Lower oven to 325 degrees and bake for another 20 - 25 minutes until an inserted toothpick comes out clean.

Remove cake from oven and cool in pan on wire rack for 15 minutes. 

As it cools, poke holes in bottom of cake and baste repeatedly with Cherry Rum Glaze as it cools in the pan on the wire rack before inverting (see below).

Invert and remove cake from pan and cool completely on wire rack. 

After cake is removed from the pan, poke discreet holes in top and sides with toothpick and baste repeatedly with Cherry Rum Glaze top and sides repeatedly as it cools (see below).

Cherry Rum Glaze

Melt butter with sugar and rum just until it melts, then remove from heat.

Add maraschino cherry juice.

Poke holes with toothpick in bottom of cake and baste repeatedly with the glaze as it cools in the pan on the wire rack before inverting.

When cake is removed from the pan, poke discreet holes in top and sides with toothpick and baste top and sides repeatedly as it cools.

Maraschino Cherry Icing

Melt butter and combine with Confectioners sugar, maraschino cherry juice and milk. 

Poor glaze over top of cake and let set.

Decorate with maraschino cherries.