Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
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.
Top the cake with the rum syrup – the longer it sits, the better it gets. Enjoy!
Rum Syrup Instructions
In a small saucepan, add all sauce ingredients and cook about 10 minutes until it is a syrup consistency.