Rum Cake with Bacardi

Cake:

1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardí dark rum

Glaze:

1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Bacardí dark rum

Cake:

Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze:

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

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3 thoughts on “Rum Cake with Bacardi

    • Absolutely! I happen to like pecans, some people (like in the picture) use walnuts, I’ve tried it before without nuts and it doesn’t take away from the deliciousness. 😀

      I have to say eat responsibly because that cake makes me nice and tingly whenever I eat it. But maybe it’s just me and I’m a lightweight!

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