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Bundt Cake - Bacardi Rum Cake Recipe

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This recipe for Bundt Cake - Bacardi Rum Cake is from Catino Family & Friends, 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 c Pecans chopped or halves to arrange into the bottom of the pan.
1 Yellow Butter Cake Mix (18 oz) See notes
1 Box Vanilla Instant Pudding Mix (3¼ oz. box)
4 eggs
½ c Cold Water
½ c Oil
½ c Bacardi Dark Rum
GLAZE:
½ Stick Butter (¼ c)
¼ c Water
1 c Sugar
½ c Bacardi Dark Rum
Directions:
Directions:
Preheat oven to 325º. Grease and flour a 10" tube pan (or spray with cooking spray). Sprinkle nuts in the bottom of pan. In a large bowl, add cake mix, vanilla pudding, eggs, water, oil and RUM. Mix well. Pour into the prepared pan with nuts in the bottom and bake at 325º for 1 hour. Cool cake completely. Remove cake from pan and place on serving plate. Prick the top of the cake with skewer, ice pick or whatever you have that is long enough to go through the cake. Prepare the Glaze, melt butter in pan, stir in water and sugar; bring to a boil and continue boiling for 5 minutes. Remove the pan from heat and stir in RUM. Pour over cake.

NOTES: I don't think in this day and time companies even make 18 oz. cake mixes anymore, but you can use a smaller one and adjust the other ingredients or use 2 cake mixes and use how much of the 2nd one to make 18 oz. This is an old recipe.
A Bundt pan can be used instead of a tube pan.
Personal Notes:
Personal Notes:
This recipe is from Glenda Alfred, Tom Bishop and Me (Jeanie Catino's) Aunt Dalphe.

 

 

 

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