The best delicious Bacardi Rum Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bacardi Rum Cake recipe today!
Hello my friends, this Bacardi Rum Cake recipe will not disappoint, I promise! Made with simple ingredients, our Bacardi Rum Cake is amazingly delicious, and addictive, everyone will be asking for more Bacardi Rum Cake.
What Makes This Bacardi Rum Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bacardi Rum Cake.
Ready to make this Bacardi Rum Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Chopped pecans or walnuts
1 pk (18 ?oz) yello cake mix
1 pk 3? Jello instant vanilla
Pudding mix
4 Eggs
1/2 c Cold water
1/2 c Wesson oil
1/2 c Bacardi dark rum (80 proof)
GLAZE INGREDIENTS:
1/4 lb Butter
1/4 c Water
3/4 c Granulated sugar
1/2 c Bacardi dark rum (80 proof)
FOR CAKE: Preheat oven to 325?F. Grease & flour 10″ tube or 13-cup
Bundt Pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients
together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving
plate. Prick top in many places (with something small like fork tines
or a toothpick). Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until glaze is used completely.
FOR GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in Rum.
OPTIONAL: Decorate with whole maraschino cherries and border of sugar
frosting or whipped cream. Serve with seedless green grapes dusted
w/powdered sugar
Yields
6 Servings
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