Step 1

Preheat your oven to 325°F (165°C).

Step 2

Prepare a 10-inch tube pan or 12-cup Bundt pan by greasing and flouring it.

Step 3

Sprinkle the chopped nuts evenly over the bottom of the pan.

Step 4

In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding mix, eggs, cold water, vegetable oil, and dark rum.

Step 5

Combine all the ingredients until they are thoroughly mixed and smooth.

Step 6

Pour the cake batter evenly over the chopped nuts in the prepared pan, spreading it out to make an even layer.

Step 7

Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

After baking, take the cake out of the oven and let it cool in the pan for approximately 10 minutes.

Step 9

In a medium saucepan, melt the unsalted butter on medium heat.

Step 10

Stir in the water and granulated sugar, and bring the mixture to a boil.

Step 11

Let it boil for about 5 minutes while stirring continuously.

Step 12

Remove the saucepan from the heat.

Step 13

Carefully stir in the dark rum until the glaze is smooth and well combined.

Step 14

Using a fork or skewer, prick holes all over the top of the warm cake.

Step 15

Slowly pour the warm glaze over the top of the cake, allowing it to seep into the holes and soak into the cake.

Step 16

Continue pouring the glaze over the cake until it has all been absorbed.

Step 17

Allow the cake to cool completely in the pan before removing it onto a serving plate.

Step 18

Serve slices of the Bacardi Rum Cake and enjoy the delicious, moist, and flavorful dessert.