Bacardi Rum Cake¶
 Serves |  Total Time |
|---|---|
| 12 | 1.08 hours |
Ingredients¶
1 cup (114 g) pecans- 18.5 oz%pkg yellow cake mix
3.75 oz%pkg vanilla instant pudding and pie filling- 4 eggs
0.5 cup (114 g) cold water
0.5 cup (99 g) vegetable oil
0.5 cup (106 g) dark rum- 0.25 lb butter
- 0.25 cup (57 g) water
1 cup (198 g) granulated sugar- 0.5 cup (106 g) dark rum
Cookware¶
- 1 bundt pan
- 1 large bowl
- 1 fork
- 1 saucepan
- 1 serving plate
Instructions¶
Step 1¶
Preheat oven to 325°F. Grease and flour a bundt pan. Sprinkle chopped pecans over bottom of pan.
Step 2¶
In a large bowl, mix together yellow cake mix, vanilla instant pudding and pie filling, eggs, cold water, vegetable oil, and dark rum.
Step 3¶
Pour batter over nuts in the prepared pan.
Step 4¶
Bake at 325 °F for 1 hour until a tester comes out clean.
Step 5¶
Let cake cool slightly in the pan. Prick the top thoroughly with a fork.
Step 6¶
Prepare the glaze: Melt butter in a saucepan. Stir in water and granulated sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in dark rum.
Step 7¶
Spoon and brush glaze evenly over top and sides of the warm cake in the pan, allowing cake to absorb it before adding more. Repeat until all glaze is used. Invert onto a serving plate when cooled.
Source¶
- Recipe Box