• 10servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsH, D
MineralsFluorine, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Cake:

  3. 1 cup chopped pecans or walnuts

  4. 18 1/2 ounce package yellow cake mix(without pudding in the mix)

  5. 3 3/4 ounce package vanilla instant pudding and pie filling mix

  6. 4 large eggs

  7. 1/2 cup cold water

  8. 1/2 cup vegetable oil

  9. Glaze:

  10. 1/2 cup butter

  11. 1/4 cup water

  12. 1 cup sugar

  13. 1/2 cup Bacardi dark rum

Instructions Jump to Ingredients ↑

  1. For Cake:

  2. Preheat oven to 325 degrees. Grease and flour a 10 or 12 inch tube or bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, vanilla pudding mix, eggs, water, oil and Bacardi rum in a large bowl until well blended. Pour batter over nuts in prepared pan. Bake cake 1 hour. Transfer cake to a rack and cool completely. Invert cake onto a plate. Poke top of cake all over with a toothpick. Spoon some of glaze over top and sides of cake and let soak in briefly. Repeat several times until glaze is used up. Slice cake and serve. Cover leftovers and store at room temperature.

  3. For Glaze:

  4. Melt butter in a small saucepan. Stir in sugar and water and heat to a boil. Boil 5 minutes, stirring constantly. Remove pan from heat and stir in Bacardi rum.


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