Bacardi Rum Cake

By Dianne_H

Ingredients

• CAKE:
• 1 cup chopped pecans
• 1 yellow cake mix
• 1 4 serving size instant vanilla pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup 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

Preparation

Step 1

Grease and flour 12 cup Bundt pan.

Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour in preheated, 325 degree oven. Cool. Invert on serving plate.

Prick top of cake with a skewer and spoon glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

NOTE: If using a cake mix with pudding already in the mix, omit the instant pudding and use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.

GLAZE:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.