Cake Mix Doctor's Bacardi Rum Cake

By prairiemama

This tried-and-true recipe makes the moistest cake you'll ever eat. It's the one cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. It freezes beautifully also.

Ingredients

• Glaze:
• Vegetable spray for the pan
• Flour to dust the pan
• 1 cup finely chopped nuts
• 1 (18.25 oz) package plain yellow cake mix
• 1 (3.4 oz) package vanilla instant pudding
• 1/2 cup Barcardi dark rum
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 large eggs
• 4 tablespoons butter
• 2 tablespoons water
• 1/2 cup sugar
• 3/4 cup Barcardi dark rum

Details

Servings 12
Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

1. Preheat oven to 350.
2. Lightly spray 12-cup bundt pan and dust with flour.
Shake out excess flour.
3. Set pan aside
4. In a large bowl, combine the cake mix, pudding mix,
rum, oil, water and eggs, blend with an electric mixer
on low speed for 1 minute.
5. Scrape the sides of the bowl and increase mixer
speed to medium, beat for 2 minutes more. Scrape
sides of bowl. Batter should look thick and smooth.
6. Pour batter into pan.
7. Bake for 58-60 minutes or till cake is golden brown
and springs back when lightly pressed with your
finger.
8. Put on a wire rack to cool for 20 minutes. Run a long
knife along the edge of the cake and invert on
serving plate.

Glaze:

1. Melt butter in a small pan over low heat, 2-3
minutes.
2. Add the water sugar, stirring.
3. Increase the heat to medium bring to a boil.
4. Reduce heat slightly and let the glaze simmer till
thickened, 4-5 minutes, stirring constantly.
5. Poke holes in the top of the cake, if desired, spoon
glaze over warm cake.
6. Cool cake completely before slicing.