BACARDI RUM CAKE

 

  • Cooking Time: 1 hour
  • Servings: 12
  • Preparation Time:

Ingredients

  • 1 c. chopped pecans
  • 1 box yellow cake mix
  • 1 sm. box instant vanilla pudding
  • 4 eggs
  • ½ c. cold water
  • ½ c. oil
  • ½ c. dark Bacardi Rum
  • 1 stick butter
  • ¼ c. water
  • 1 c. sugar
  • ⅓ c. Dark Bacardi Rum

Directions

  • 1. Preheat oven to 325˚F. Grease and flour a bundt pan.
  • 2. Sprinkle chopped pecans over bottom of pan.
  • 3. Mix together cake mix, pudding, eggs, cold water, oil, and ½ c. dark rum in a large mixer.
  • 4. Pour batter over nuts and then bake 1 hour and cool.
  • 5. While cake cools, make glaze. Melt butter in a saucepan. Stir in water, sugar, and rum, and boil 5 minutes, stirring constantly. Remove from heat.
  • 6. Invert cooled cake onto a serving plate. Prick top and drizzle and smooth glaze evenly over the top and sides of cake.
  • 7. Cool, slice, and serve.

Notes

This cake is one of my favorites to serve at Christmas gatherings.

Categories: Christmas  Fruit  Pie 

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