BACARDI GOLDEN RUM CAKE

BACARDI GOLDEN RUM CAKE
BACARDI GOLDEN RUM CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Recipe By : BACARDI

  • Serving Size : 1 Preparation Time :0:00

  • Categories : Cakes

  • Amount Measure Ingredient -- Preparation Method

  • CAKE

  • 1

    cup chopped pecans or walnuts

  • 1

    pkg yellow cake mix -- (18 1/2 oz.)

  • 1

    pkg Jell-O Vanilla Pudding and Pie Filling -- (3 3/4 oz.)

  • 4

    eggs

  • 1/2

    cup cold water

  • 1/2

    cup vegetable oil

  • 1/2

    cup BACARDI Dark rum

  • GLAZE

  • 1/4

    pound butter

  • 1/4

    cup water

  • 1

    cup granulated sugar

  • 1/2

    cup BARCARDI Dark rum

Directions

Preheat oven to 325 F. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. OPTIONAL: Decorate with border of sugar frosting or whipped cream - - - - - - - - - - - - - - - - - - NOTES : If using yellow cake mix with pudding already in the mix; omit instant pudding use 3 eggs instead of 4, 1/3 cup oil instead of 1/2

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