Bacardi Rum Cake

By dinachapman

Ingredients

• Glaze:
• Ingredients
• • 1 cup chopped pecans or walnuts
• • 1 package Duncan Hines yellow cake mix **
• • 1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie filling
• • 4 eggs
• • 1/2 cup cold water
• • 1/2 cup Wesson or Criso oil
• • 1/2 cup Bacardi dark rum (80 proof )
• • 1 stick butter
• • 1/4 cup water
• • 1 cup granulated sugar
• • 1/2 cup Bacardi dark rum ( 80 proof )

Preparation

Step 1

1. Preheat oven to 325 degrees.
2. Grease and flour 10-inch tube or 12-cup Bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool; invert onto serving plate. Prick top with fork.
8. Spoon and brush glaze evenly over top and sides.
9. Glaze:
10. Melt butter in saucepan. Stir in water and sugar.
11. Boil for 5 minutes, stirring constantly, and remove from heat.
12. Stir in rum. You may decorate with whipped cream before serving.
13. ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.