Aunt Cathys' Bacardi Rum Cake

Name: Aunt Cathys' Bacardi Rum Cake
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup pecans or walnuts, chopped; 1 18oz yellow cake mix; 1 3 3/4 ounce pkg instant vanilla pudding; 4 eggs; 1/2 cup cold water, 1/4 cup for glaze; 1/2 cup vegetable oil; 1 cup Bacardi rum, dark, separated into 1/2 and 1/2; 1/4 cup butter; 1 cup granulated sugar

kanisuroll @joym15

Naples

Aunt Cathy kept this a secret for years. Finally she gave it to my Mother and she gave it to me. It's the best rum cake ever!!

kanisuroll @joym15

Naples

Aunt Cathy kept this a secret for years. Finally she gave it to my Mother and she gave it to me. It's the best rum cake ever!!

Saved

Ingredients

20 mins

12 servings

1 cuppecans or walnuts, chopped
1 18oz yellow cake mix
1 3 3/4 ounce pkg instant vanilla pudding
4eggs
1/2 cupcold water, 1/4 cup for glaze
1/2 cupvegetable oil
1 cupBacardi rum, dark, separated into 1/2 and 1/2
1/4 cupbutter
1 cupgranulated sugar

Saved

Steps

20 mins

1

Preheat oven to 325°. Grease and flour 10 inch tube or 12 inch bundt pan. Sprinkle nuts in bottom of pan.
2

Mix all cake ingredients together (cake mix, pudding, eggs, 1/2 cup cold water, 1/2 cup vegetable oil and 1/2 cup rum. Pour over nuts and bake for 1 hour. Cool. Invert on serving plate. Prick top with fork.
3

For glaze, melt butter in a saucepan. Stir in 1/2 cup water and 1 cup sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup of rum. Drizzle and smooth glaze on the cake. Decorate with whipped cream, if desired.