Bacardi Rum Cake

By cndoyle87

Ingredients

• Cake:
• 1 c. chopped pecans or walnuts
• 1 18 1/2-oz. pkg. yellow cake mix
• 1 3 3/4-oz. pkg. Jell-O instant vanilla pudding mix
• 4 eggs
• 1/2 c. cold water
• 1/2 c. Wesson oil
• 1/2 c. Bacardi dark rum (80 proof)
• Glaze:
• 1/4 lb. butter
• 1/4 c. water
• 1 c. granulated sugar
• 1/2 c. Bacardi dark rum (80 proof)

Details

Servings 1

Preparation

Step 1

Preheat oven to 325 degrees F. Grease and flour 10 tube or 12 c. 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 till glaze is used up. For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.