Bacardi Rum Cake Recipe

Ingredients for Bacardi Rum Cake

• Pecans
• Yellow Cake Mix
• Vanilla Instant Pudding Mix
• 4 large eggs
• Cold Water
• Cooking Oil
• Dark Rum
• 1/4 cup butter
• 1 cup water
• 1 cup granulated sugar

How to Make Bacardi Rum Cake

1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
2. Sprinkle 1/2 cup chopped nuts (walnuts or pecans recommended) evenly over the bottom of the prepared pan.
3. In a large bowl, combine one 15.25 oz box of yellow cake mix, one 3.4 oz box of instant vanilla pudding mix, 4 large eggs, 1 cup water, 1/2 cup vegetable oil, and 1/2 cup Bacardi rum.
4. Mix thoroughly until all ingredients are well combined.
5. Pour batter over the nuts in the prepared pan.
6. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness at 60 minutes.
7. Let the cake cool in the pan for 10 minutes.
8. Carefully invert the cake onto a serving plate.
9. Prick the top of the cake with a toothpick or fork.
10. Prepare the glaze: In a small saucepan, melt 1/4 cup butter over medium heat.
11. Stir in 1/4 cup water and 1 cup granulated sugar.
12. Bring to a boil, stirring constantly, for 5 minutes.
13. Remove from heat and stir in 1/4 cup Bacardi rum.
14. Brush the glaze evenly over the top and sides of the cake, allowing it to absorb completely.
15. Repeat steps 10-14 until all the glaze is used, or until the cake is fully saturated.