Bacardi Rum Cake

By MissHeather

Ingredients

• CAKE:
• 1 cup chopped pecans
• 1 520 gram yellow cake mix*******
• 1 99 gram Jello vanilla instant pudding and pie filling
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup Bacardi Amber Rum
• GLAZE:
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi Amber Rum

Preparation

Step 1

****** If using yellow cake mix with pudding already in mix, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.

Preheat oven to 325. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool.

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

Invert cake 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.