BACARDI RUM CAKE

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BACARDI RUM CAKE image

Categories     Cake     Fruit     Dessert     Bake     Quick & Easy

Yield 10

Number Of Ingredients 13

Cake
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold water or milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Steps:

  • Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. It stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully.

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