Bacardi Rum Cake

Serves: 5
Total Calories: 1,085


1 cup chopped pecans or walnuts
1 (18 1/2-ounce) box yellow cake mix (without pudding)
1 (3.4-ounce) package Jell-O instant vanilla pudding mix
4 eggs
1/4 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi light or dark rum, 80 proof
1/4 pound (1 stick) butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi rum


Preheat oven to 325°. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix cake and next 5 ingredients together. Pour batter over nuts. Bake about one hour. Cool for approximately 30 minutes and invert onto serving plate. (Make Glaze while cake is cooling.) Prick all over top of cake with a toothpick. Drizzle and smooth Glaze evenly over top and sides, allowing Glaze to soak into cake. Keep spooning the Glaze over cake until all Glaze has been absorbed.

Melt butter in a medium-size saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in rum slowly, so it doesn’t splatter. While warm, spoon over cake.

Nutritional Facts:

Serves: 5
Total Calories: 1,085
Calories from Fat: 521

This Bacardi Rum Cake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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