Rum Kahlua Bundt Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Steps:

• Heat oven to 325ºF.
• Mix first 7 ingredients and 1/2 cup liqueur; let stand 5 min. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Meanwhile, mix remaining liqueur and powdered sugar.
• Cool cake in pan 15 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan; cool cake completely. Drizzle with icing.

Steps:

• 1. Heat oven to 325 degrees. Grease and flour bundt pan. Sprinkle nuts in bottom of pan; set aside.
• 2. Mix together cake mix, pudding mix, Kahula, water, and oil in a mixing bowl and mix until well blended.
• 3. Add eggs, one at a time, and mix after each addition.
• 4. Pour mixture over nuts in pan and bake for 50-60 minutes or until a skewer inserted comes out clean.
• 5. While the cake is still hot, spoon on prepared topping mixture, slowly and evenly. (Don't poke holes in cake, just pour on top.) Let cool in pan for 45 minutes to an hour, then remove and cool.
• 6. Topping Directions: Place sugar, butter, and water in a saucepan over medium high heat, stirring frequently. Let mixture come to a boil and boil, stirring, for 2 minutes. Remove from heat and stir in Kahula; pour over cake as directed.

Steps:

• Preheat oven to 350º F. Grease and flour (shake out excess flour) a standard 10" bundt pan.
• In bowl of electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes.
• Pour into prepared pan and bake for about 50 minutes. Remove from oven and set on wire rack.
• MAKE THE GLAZE In a small saucepan melt the butter and then stir in the remaining ingredients; boil for exactly 3 minutes.
• Pour over the warm cake still in the bundt pan.
• Cool for 1 hour before loosening around the edges with a spatula or butter knife and turning out onto cake plate or pedestal.
• This cake is even better the next day
• Store covered in refrigerator for 1 week or under dome of cake pedestal for 3 - 4 days on the counter. May be frozen - thaw in refrigerator overnight before serving.

Steps:

• Preheat oven to 350.
• In large mixing bowl, combine all ingredients except powdered sugar just until mixed. Spread into greased bundt pan (10 inch).
• Bake in preheated oven 40 to 50 minutes or until toothpick comes out clean.
• When cool, sprinkle with powdered sugar.

Steps:

• 1. Oven preheat to: 350 degrees.
• 2. Grease & flour 12 cup Bundt pan.
• 3. Beat together Cake mix , pudding mix, eggs, buttermilk and oil plus 6 Tblsps Kahlua for 2 minutes.
• 4. Stir in chips and almonds. Pour into pan & bake. Cool
• 5. Glaze: Combine remaining Kahlua, cocoa & sugar plus 3 Tblsps water. Pour over cake. (Garnish with fruit or toasted almonds).