Original Bacardi Rum Cake
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walnuts or pecans, coarsely chopped
18oz. yellow cake mix with pudding in the mix
Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
Sprinkle nuts on the bottom of prepared pan.
In a large bowl, combine cake mix, vegetable oil, and rum; beat with electric mixer until thoroughly mixed. Scrape sides of bowl with rubber spatula to ensure even mixing.
Spoon the batter over nuts and smooth with back of spoon.
Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 10 min.
Remove cake from pan and place on wire rack to cool completely.
In a heavy saucepan over low heat, melt butter. Stir in water and sugar; Bring to a boil and boil for 5 min., stirring constantly so mixture does not burn. Stir in rum.
Remove from heat.
Poke several holes in top of cake with a wooden skewer. Spoon warm rum glaze mix until absorbed. Continue to spoon mixture until most is absorbed.