How do you make Jamaican rum cake with mix?

This recipe uses a boxed cake mix for convenience, but you can certainly substitute a homemade cake mix for a more authentic flavor.

Ingredients:

* 1 box (15.25 ounces) yellow cake mix

* 1/2 cup butter, softened

* 4 eggs

* 1/2 cup dark rum

* 1/4 cup water

* 1/2 cup raisins

* 1/4 cup chopped pecans (optional)

* 1/4 cup rum (for glaze)

* 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat oven: Set your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

2. Prepare the batter: In a large bowl, combine the cake mix, butter, eggs, 1/2 cup rum, and water. Mix until just combined.

3. Add the mix-ins: Fold in the raisins and pecans (if using) until evenly distributed.

4. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. Make the glaze: In a small bowl, whisk together the 1/4 cup rum and powdered sugar until smooth.

6. Glaze the cake: While the cake is still warm, drizzle the glaze over the top.

7. Cool and serve: Let the cake cool completely in the pan before serving.

Tips and variations:

* Substitute: Use a dark rum cake mix instead of yellow for a more authentic flavor.

* Spice it up: Add 1 teaspoon of ground cinnamon or nutmeg to the batter for extra warmth.

* Fruit additions: Experiment with different dried fruits like cranberries, apricots, or cherries.

* Nuts: Try different nut varieties like walnuts or almonds.

* Make it boozy: Add a splash of rum to the glaze or soak the cake with additional rum before serving.

* Storage: Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Enjoy your delicious and easy Jamaican Rum Cake!