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Bacardi Rum Cake

Bacardi Rum Cake
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This is a vintage recipe from Bacardi. We only make this during the holiday season.

Ingredients

Scale

Cake

  • 1 cup chopped pecans or walnuts
  • 1 (18.25-ounce) box Duncan Hines yellow cake mix
  • 1 (3 3/4-ounce) box Jell-O vanilla instant pudding and pie filling
  • 4 eggs*
  • 1/2 cup cold water
  • 1/2 cup Wesson or Crisco oil*
  • 1/2 cup Bacardi dark rum (80 proof )

Glaze

  • 1 stick (1/2 cup) butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi dark rum (80 proof )

Instructions

Cake

  1. Heat oven to 325 degrees F. Grease and flour a 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.
  2. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour.
  3. Cool; invert onto serving plate. Prick top with fork. Spoon and brush glaze evenly over top and sides.

Glaze

  1. Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly, and remove from heat. Stir in rum.
  2. You may decorate with whipped cream before serving.

Notes

If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2 cup.

18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Find it online: https://simplygreatrecipes.com/bacardi-rum-cake/