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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from X-PLOSION COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped pecans
1 tsp. Cinnamon
1 yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi Light Rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Light Rum
Directions:
Directions:
Cake: Preheat oven to 325. Grease & flour bundt pan. Sprinkle nuts on bottom of pan. Then sprinkle cinnamon on top of pecans. Combine all cake ingredients. Beat 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Pour glaze over hot cake.
Glaze: Melt butter in saucepan. Add the rest of the ingredients. Bring to a boil and boil for 3 minutes stirring constantly. Pour over hot cake.
Let cake cool for 25 minutes in pan the invert on a serving plate.

 

 

 

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