bacardi (r) rum cake

Categories
Cake/cookie
Dessert
Yield
1 servings
MeasureIngredient
1 cup Chopped pecans or walnuts
1 pack Yellow cake mix
1 pack JELL-O vanilla pudding
Eggs
½ cup Cold water
½ cup WESSON (R) OIL
½ cup BACARDI (R) dark rum
¼ pounds Butter
¼ cup Water
1 cup Granulated sugar
½ cup BACARDI (R) dark rum

1>. Preheat oven to 325*F Grease and flour 10" tube or 12-cup BUNDT (R) pan. Sprinkle nuts over bottom of pan. Mix cake mix, pudding, 4 eggs, water, oil and ½ cup rum together. Pour batter over nuts.

Bake 1 hour. Cool. Invert over serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.

Repeat until glaxe is used up. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

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