Bacardi Angelic Rum Cake

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 cup pecans or 1 cup walnuts, chopped
• 1 (8 ounce) package duncan hines yellow cake mix
• 1 (3 3/4 ounce) package jell-o vanilla flavor instant pudding and pie filling mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup oil
• 1/2 cup bacardi dark rum (80 proof )
• 1/2 cup butter (1 stick)
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup bacardi dark rum (80 proof )

Recipe

• 1 preheat oven to 325 degrees fahrenheit.
• 2 grease and flour a 10-inch tube pan or a 12-cup bundt pan.
• 3 sprinkle nuts over bottom of pan.
• 4 mix all cake ingredients together.
• 5 pour batter over nuts.
• 6 bake 1 hour.
• 7 cool; invert onto serving plate. prick top with fork.
• 8 spoon and brush glaze evenly over top and sides.
• 9 glaze:.
• 10 melt butter in saucepan.
• 11 stir in water and sugar.
• 12 boil for 5 minutes, stirring constantly, and remove from heat.
• 13 stir in rum.
• 14 you may decorate with whipped cream before serving.
• 15 notes :.
• 16 ** if using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
• 17 this can be made months ahead of the holidays and frozen! however, do not forget to take it out and thaw a couple of days before serving! you must give it time to absorb the rum and to mellow before serving! (otherwise it is like being served a very strong shot of rum!).