Bicardi Rum Cake

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100% would make this recipe for Bicardi Rum Cake again.

This is such a delicious, easy and crowd pleasing cake. The flavors meld well after a day or two and it freezes very well so is a great make-ahead to have on hand for unexpected company, but I bet it won't last long enough.

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Bicardi Rum Cake Ingredients

Cake:	1/2 cup Barcardi dark rum
1 cup chopped toasted pecans or walnuts	Glaze:
1 18-1/2 ounce yellow cake mix	1 stick butter
1 1-3/4 ounce instant vanilla pudding mix	1/4 cup water
4 eggs	1 cup sugar
1/2 cup cold milk	1/2 cup Barcardi dark rum
1/2 cup vegetable oil

Instructions for Bicardi Rum Cake

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Main Ingredient: RumCuisine: American