Ingredients
Main
- 1 box vanilla cake mix
- 3 eggs
- 1/3 cups (80 ml) canola oil
- 1/2 can evaporated milk
- 1/2 cups (120 ml) spiced rum
- 1 tablespoon (15 ml) vanilla extract
Rum Syrup
- 1 cup (240 ml) spiced rum
- 1 cup (240 ml) sugar
- 1/4 cups (60 ml) water
- 1 teaspoon (5 ml) vanilla extract
Instructions
Main
Step 1
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Step 2
Mix all cake ingredients and pour into the Bundt pan. Bake for 45 minutes, until the top is golden brown. Remove from the EGG and carefully flip the Bundt cake over onto a plate to let the cake cool.
Step 3
Top the cake with the rum syrup – the longer it sits, the better it gets. Enjoy!
Rum Syrup
Step 1
In a small saucepan, add all sauce ingredients and cook about 10 minutes until it is a syrup consistency.
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