Bacardi Rum Cake

Bacardi Rum Cake

By:
Jowanna J
Edited on Nov 21, 2006

Bacardi Rum Cake is a standard in my house. It freezes, it lasts forever and everyone loves it. A Tried and True Recipe

Ingredients

Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Directions

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.

Not a NESTLÉ®-tested recipe.


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