FBD

Bacardi Rum Cake

AmericanOtherEasy90 minBy Northstar

Ingredients

Servings
4
  • 1 cup chopped pecans or walnuts
  • 1 package yellow cake mix
  • 1 package vanilla instant pudding mix
  • 4 large eggs
  • 0.5 cup cold water
  • 0.5 cup cooking oil
  • 0.5 cup amber rum
  • 0.5 cup butter (for glaze)
  • 0.3 cup water (for glaze)
  • 1 cup sugar (for glaze)
  • 0.5 cup amber rum (for glaze)

Instructions

  1. 1

    Sprinkle nuts over bottom of greased 10-inch tube pan or 12-cup bundt pan.

  2. 2

    Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over nuts.

  3. 3

    Bake at 325°F for 1 hour. Cool 10 minutes in pan. Invert onto serving plate and prick top.

  4. 4

    For glaze: melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.

  5. 5

    Remove from heat. Stir in rum.

  6. 6

    Brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.