Cool whip Preheat oven to 350 degrees. Mix cake as directed on package. Spread the batter in a greased and floured 25 cm tube pan. Bake at 180ºC or 45-50 minutes or until the center springs back when touched. Cool right side up for about 15 minutes. For the rum syrup blend the corn syrup and the rum. Slowly pour half the mixture over the cake in the pan. Let the cake cool completely then remove from the pan. Turn the cake upside down onto a serving plate and pour remaining rum syrup over the cake. Let stand several hours. Serve with Cool Whip. ----