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Delicious Bacardi Rum Cake

A moist rum cake made from a yellow box cake mix. Just scrumptious!
Servings 10 people

Ingredients

For The Cake

  • 1 cup walnuts or pecans, chopped
  • 1 15.25 oz yellow cake mix
  • 1 3.4 oz package of vanilla instant pudding mix
  • 4 large eggs, or extra large
  • 1/2 cup cold milk
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum

For The Glaze

  • 1/2 cup (1 stick) butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi Rum
  • 1/4 cup walnuts or pecans, chopped and toasted

Instructions

For Cake

  • Preheat the oven to 325°.
  • Grease a bundt pan and set aside.
  • Sprinkle the nuts on the bottom of the bundt pan.
  • Combine all the cake ingredients in a large bowl.
  • Pour the batter in the bundt cake.
  • Bake for 1 hour.
  • Let the cake completely cool on a wire rack for 30 minutes.
  • Turn the cake out onto a large plate or cake pedestal.
  • Prick the top of the cake with a fork.

Make The Glaze

  • Melt the butter in a small saucepan.
  • Stir in the water and sugar.
  • Boil for 5 minutes stirring constantly.
  • Remove from the heat and stir in the rum.
  • Drizzle the glaze over the top of the cake. Then keep glazing the cake until all the glaze has been used. Brush the sides of the cake with a pastry brush.