Bicardi Rum Cake recipe
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Bicardi Rum Cake

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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Servings: 1 Recipe
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

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

Preparation

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.


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Bicardi Rum Cake Reviews

100% would make "Bicardi Rum Cake" again.

[add your review]

The milk instead of water SETS IT OFF!!! SUPER MOIST!! I made some for a party and now I'm the talk of town. :-)

Making it again today!

TretuckerTretucker :  :  10w ago


[I posted this recipe.]

kmhaslamkmhaslam :  :  3y 3w 1d ago


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