Brown Sugar Cake with Rum-Caramel Sauce

Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.

  • prep time 25 min
  • total time 4 hr 0 min
  • ingredients 11
  • servings 16

Ingredients

1 1/2
cups packed brown sugar
1
cup granulated sugar
1 1/2
cups butter or margarine, softened
1/2
cup milk
1
teaspoon vanilla
5
eggs
3
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
cup caramel topping
2
tablespoons light rum or 1 teaspoon rum extract
  • 1 Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
  • 2 Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
  • 3 Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
  • 4 In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    450
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    65g
    65%
    (Dietary Fiber
    0g
    0%
      Sugars
    43g
    43%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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