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Bacardi Rum Cake

Barbara McMinn

This recipe is for one 12-cup Bundt pan or 2 (9 or 8-inch) round cake pans.

  1. Sprinkle nuts over bottom of pan:
    • 1 cup chopped pecans or walnuts
  2. Mix all the ingredients together and beat with a blender for at least 5 full minutes or follow the cake mix direction:
    • 1 18 1/2oz. pkg. yellow cake mix
    • 1 3 3/4 oz. pkg Jello instant vanilla pudding mix
    • 4 eggs
    • 1/2 cup cold water
    • 1/2 cup vegetable oil
  3. Pour batter over nuts. Bake 1 hour at 350°F. or follow the package direction.
  4. 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.

Making glaze

  1. Melt in saucepan:
    • 1/4 lb. butter
  2. Stir in and boil 5 minutes, stirring constantly:
    • 1/4 cup water
    • 1 cup sugar
  3. Remove from heat. Stir in:
    • 1/2 cup Bacardi dark rum (80 proof)
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