Golden Bacardi Rum Cake – a delicious recipe with pecans, yellow cake, eggs, cold water, vegetable oil, rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
CAKE: Preheat oven to 325u00b0F Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
2
Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
3
GLAZE: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum.
4
TIP:Chop nuts really fine, the glaze goes through it easier. To prick top and sides, use something long that will go almost to the bottom of the cake. Remember to do the outside and inside at an angle so the glaze goes in all the way.
872
kcal
Calories
69
g
Fat
55
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup pecans or 1 cup walnuts, chopped, 1 (18 1/2 ounce) box yellow cake mix with pudding, 3 eggs, 1/2 cup cold water, and more.
Yes, Golden Bacardi Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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