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Sugar Crusted Rum Cake

Cake
1 Package Yellow Cake Mix
1 Tbsp. Watkins Rum Extract

Syrup
1 Cup Firmly Packed Brown Sugar
1 Cup Sugar
6 Tbsp. Water
2 Tbsp. Watkins Rum Extract

Prepare cake as directed on package adding rum extract to the batter. Pour in prepared (Sprayed with Watkins Cooking Spray and lightly floured) bundt pan. Bake at 350 degrees for 40-50 minutes or until cake springs back when lightly touched in center.

Prepare hot syrup while cake is baking. In small saucepan, combine brown sugar, sugar and water. Bring to a boil; reduce heat and simmer for 1 minute until all sugar has dissolved. Stir in rum flavoring , mixing well. When cake is done, pour half hot syrup over top of hot cake in pan; let stand 10 minutes. Remove from pan inverting onto serving plate, then brush remaining syrup over cake. If cake remains in pan and is difficult to remove, return to oven for a few minutes, then invert cake onto serving plate.

Note: You should poke a few holes in cake before pouring syrup and that helps get it throughout the entire cake. Enjoy!

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