BACARDI Gold Rum and Nut Cake

Cooking Recipes Catalogue

Yummy yellow cake is topped off with a rich buttery rum glaze. An attractive Bundt cake that is perfect for any occasion.

INGREDIENTS (for 1 servings):


  • Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan or 10-cup tube pan and sprinkle nuts over bottom of pan.
  • In a large mixing bowl combine cake mix, pudding mix, eggs, BACARDI® Gold Rum, oil and water. Using an electric mixer beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts.
  • Bake 1 hour or until a skewer inserted in the cake comes out clean. Cool 15 minutes, then invert onto serving plate. Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum.
  • Boil 5 minutes, stirring constantly. Remove from heat.
  • Prick top of cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze.

  • Goes well with the Chocolate Strawberry Daiquiri.