Bicardi Rum Cake

12 Servings

Try this Bicardi Rum Cake recipe, or post your own recipe for Bicardi Rum Cake

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Bicardi Rum Cake Ingredients

1 c Chopped pecans	1/2 c Dark rum (80 proof)
1 18.5 oz yellow cake mix	Glaze:
1 3.75 oz pkg jello instant	1/4 lb Butter
Vanilla pudding mix	1/4 c Water
4 Eggs	1 c Sugar
1/2 c Cold water	1/2 c Dark rum (80 proof)
1/2 c Wesson oil

Instructions for Bicardi Rum Cake

Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Main Ingredient: CakeCuisine: Uncategorized