SOPHIA'S RUM CAKE

 

  • Cooking Time: 1hr
  • Servings: 12-16
  • Preparation Time: 1hr & 25min

Ingredients

  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
  • ---Glaze---
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum

Directions

  • Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.
  • Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes

This sis a recipe from a neighbor its a Hit in our house once or more a week.

Author Credit: Sophia

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