This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

BACARDI® Rum Cake

By: BACARDI®

"Tempt your guests with a slice of sweet, moist BACARDI® Rum and Nut Cake."

Rate/Review | Read Reviews (6)

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

CAKE:
1/2 cup BACARDI® Gold Rum
1 cup chopped pecans or walnuts
1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup cold water
GLAZE:
1/2 cup BACARDI® Gold Rum
1/2 stick butter
1 cup sugar
1/4 cup water

Directions

Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.

Footnotes

BACARDI, ITS LABEL, ITS BOTTLE DESIGN AND THE BAT DEVICE ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED.
DRINK RESPONSIBLY. BACARDI U.S.A., INC., MIAMI, FL - RUM - 40% ALC. BY VOL.