Rum Cake


Preheat oven to 325ºF.  Grease and flour a bundt pan.  Sprinkle 1 cup chopped nuts into the pan

Cake batter:

Mix together

1 package yellow cake mix

1 package instant vanilla pudding

4 eggs

1/2 cup cold water

1/2 cup vegetable oil

1/2 cup dark rum

Pour this batter over the nuts.  Bake for one hour.

Cool.  Invert onto the serving plate.


In a saucepan, melt

1/4 pound butter

Stir in

1 cup sugar

1/4 cup water

Boil this mixture for five minutes, stirring constantly. 

Remove from heat, and stir in

1/2 cup dark rum

Allow to cool.

Prick the top and sides of the cake with a toothpick or fork.  Spoon the glaze evenly over the cake, allowing it to absorb the glaze.

–from Laurie A. Petrusha, who in turn got the recipe from Bacardi Rum

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Bacardi Rum Cake