15.25ounce packageBetty Crocker Super Moist Triple Chocolate Fudge cake mix*
3.4ounce packageDevil's Food instant pudding mix
½cupsafflower oil(or canola)
¾cupBacardi Silver Rum
⅔cuphuckleberry preserves(substitute blueberry or blackberry)
2Tablespoonshuckleberry, blueberry, or raspberry syrup (like pancake syrup or substitute schnapps)
Preheat oven to 350 degrees. Spray a 12 cup bundt pan with baking spray and set aside.
Add all ingredients to a large bowl, and beat until well combined.
Pour batter into prepared bundt pan and bake in preheated oven for 47 to 50 minutes. Cake will start to pull away from the sides and a toothpick will come out almost clean when inserted into center of cake.
Remove cake from oven and allow to cool for 10 minutes in the pan.
Flip cake over onto a wire cooking rack and place on a large plate.
Mix glaze ingredients together in a small bowl and drizzle over the cake with a large spoon.
Move cake on the rack over to a second plate and continue drizzling with glaze. Repeat process, moving cake back and forth until all glaze is sticking to the cake.
Allow cake to cool completely before serving, 12 to 24 hours.
Cover and store cake on the counter for up to one week.
Substitute any chocolate cake mix or scratch recipe. You may need additional liquid if using a scratch recipe.