Bacardi® Rum Cake
1 c. chopped pecan or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. dark Bacardi rum (80 proof)
Sprinkle nuts over bottom of greased and floured 10" tube pan or 12 c. Bundt pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake in 325 degree preheated oven for 1 hour. Cool.
Invert on serving plate. Prick top.
Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat till glaze is used up.
Pairs Well With
When I was younger, I used to tend bar. I found this recipe in a case of Bacardi® rum, tried it, and it has become a favorite.