Bacardi Rum Cake
- 1 pkg
- pillsbury yellow cake mix w/ pudding
- 1/2 c
- cold water
- 1/3 c
- 1 c
- dark or spiced rum
- 1 stick
- butter, room temperature
- 1/4 c
- pineapple juice or orange juice
- 1 c
Grease & flour 10 inch tube or bundt pan.
Mix all of the cake & ingredients together including 1/2 cup rum only. Reserve other 1/2 cup for glaze, and pour into pan.
Bake for 1 hour.
Melt butter in pan, stir in pineapple or orange juice, add sugar, boil for 5 minutes, stirring constantly. Remove from heat, add remaining 1/2 cup rum, and stir.
Poke top of cake all over with fork.
SPOON glaze over cake, then SPREAD with a glaze brush over top of cake.
Allow cake to absorb the glaze.