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Bacardi Rum Cake



  • 1 cup chopped pecans or walnuts
  • 1 package Duncan Hines yellow cake mix*
  • 1 (3 3/4-ounce) package 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 )


  • 1 stick butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi dark rum ( 80 proof )


  1. Cake: Heat oven to 325 degrees F. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.
  2. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour.
  3. Cool; invert onto serving plate. Prick top with fork. Spoon and brush glaze evenly over top and sides.
  4. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly, and remove from heat. Stir in rum.
  5. You may decorate with whipped cream before serving.

* 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.

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