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):
- Cake Ingredients:
- 1 cup chopped pecans or walnuts
- 1 (3.5 ounce) package instant vanilla flavor pudding mix
- 1/2 cup BACARDI® Gold Rum
- 1/2 cup cold water
- 1 (18.25 ounce) package yellow cake mix
- 4 eggs
- 1/2 cup vegetable oil
-
- Glaze Ingredients:
- 1 cup sugar
- 1/4 cup butter
- 1/2 cup BACARDI® Gold Rum
- 1/4 cup water
- Red food coloring (optional)
PREPARATION:
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.