- 1 box Duncan Hines German Chocolate Cake Mix
- 1/2 C dark rum
- 1/3 C vegetable oil
- 1/2 C water
- 1 3.4 oz. Chocolate Instant Pudding & Pie Filling
- 4 eggs
- BOTTOM LAYER (Top layer after baking and inverting!)
- 1/2 C sliced almonds
- 1/2 C shredded coconut
- 1/2 C cranberries & raisins (dried-packaged)
- MIDDLE FILLING:
- 1/4 C caramel (such as Smuckers or Coronado Cajeta Quemada)
- 1/4 C Red Raspberry Preserves-Seedless Jam (Smuckers)
- 1/4 C sliced almonds
- 1/4 C shredded coconut
- 1/2 C powdered sugar
- 1/2 C brown sugar
- 1/4 C dark rum
- 1/4 C water
- 1 stick of butter
Preheat oven to 325 degrees. Spray large Bundt cake pan with flour Pam or grease and dust with flour. Place 1/2 C sliced almonds, 1/2 C shredded coconut, and 1/2 C cranberries & raisins on the bottom of the cake pan (bottom layer). Set aside.
Mix cake mix, instant pudding mix, water, oil, and eggs in large bowl. Beat for 2 minutes with electric mixer, until well bended. Pour 1/2 of mixture into the Bundt pan, on top of the bottom layer. Now add the middle filling: 1/4 C caramel, 1/4 C sliced almonds, 1/4 C cranberries & raisins, and 1/4 C raspberry jam. Spread around evenly as you add. Now place the remaining cake batter on top of the middle layer, even out.
Bake for 50 minutes. In the meantime, while cake is baking, in a small pot, melt 1 stick butter, add 1/4 C water, add 1/2 C powder sugar, and 1/2 C dark brown sugar, bring to a boil and then add 1/4 C rum, stir well and set glaze aside.
Take out cake from oven and let cool on a wire rack for 10 minutes. Poke holes in the cake while it is in the Bundt pan and pour 3/4’s of the cake glaze over the cake. Let soak in.
When glaze has soaked in, turn the cake over onto the serving plate. Pour any left over glaze on top of the cake. Shake powder sugar on top and sprinkle with more sliced almonds for decoration. Serves 10.