Bacardi Rum Cake
Ingredients
Cake
- 1 cup chopped pecans or walnuts
- 1 box Duncan Hines yellow cake mix*
- 1 (3 3/4 ounce) box Jell-O vanilla instant pudding and pie filling
- 4 eggs*
- 1/2 cup cold water
- 1/2 cup Wesson or Crisco oil*
- 1/2 cup Bacardi dark rum (80 proof )
Glaze
- 1 stick (1/2 cup) butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Bacardi dark rum (80 proof )
Instructions
Cake
- Heat oven to 325 degrees F. Grease and flour a 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.
- Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour.
- Cool; invert onto serving plate. Prick top with fork. Spoon and brush glaze evenly over top and sides.
Glaze
- Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly, and remove from heat. Stir in rum.
- You may decorate with whipped cream before serving.
Notes
* If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2 cup.
Attribution
From the Family Favorites recipes collection of Linda Ann Jolly, Arizona.
