Bacardi Rum Cake

Written by on in Cakes, Desserts

A moist and tender, rum enhanced cake is sure to please your guests and best of all, it’s easy to prepare.

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Bacardi Rum Cake

Recipe by Diane Becker
Servings

4

servings

Ingredients

  • “”Cake Batter””

  • 1 package yellow cake mix

  • 1 small package instant vanilla pudding

  • 4 eggs

  • ½ cup water

  • ½ cup vegetable oil

  • ½ cup dark rum

  • 1 cup pecans, chopped

  • “”GLAZE””

  • 1 stick butter

  • 1 cup sugar

  • 1/4 cup water

  • 1/2 cup rum

Directions

  • Preheat oven to 325 degrees.
  • Grease and flour a 10 inch tube pan.
  • Sprinkle the chopped pecans in the bottom of the cake pan.
  • Put the cake mix and instant pudding in a large bowl and stir.
  • Add the eggs, water, vegetable oil and 1/2 cup rum to the cake mixture and beat until well blended.
  • Gently pour the batter into cake pan.
  • Bake for 60 minutes, remove from oven and cool.
  • When the cake is cooled, remove it from the pan onto a serving plate.
  • Prepare the glaze by melting 1 stick of butter in a saucepan. Add 1 cup sugar and 1/4 cup water .
  • Boil gently for 5 minutes. Remove from stove and add the rum. Stir well.
  • Poke holes in the cake with a wooden skewer. Slowly drizzle the glaze on the cake until it is all absorbed.
  • Refrigerate until ready to serve.
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