Bacardi Rum Cake

By d_s1

Ingredients

• 1 cup chopped pecans
• 1 - 520 g pkg yellow cake mix*
• 1 - 99 g pkg vanilla instant pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup oil
• 1/2 cup amber rum
• Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup amber rum
• If using cake mix with pudding already in the mix, omit pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2 cup

Preparation

Step 1

Preheat oven to 325°F. Grease and flour a 10" tube pan 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. Drizzle and smooth 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.