Bacardie Rum Cake


1 cake


  • 1 cup chopped pecans or walnuts
  • One yellow cake mix
  • 1 3 ¾ oz. jello vanilla instant pudding
  • 4 eggs
  • ½ cup oil
  • ½ cup bacardie dark rum
  • Glaze:
  • ¼ lb. butter
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup bacardi dark rum


  1. Preheat oven to 325 degree. Grease and flour 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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
  2. For glaze. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.