Bacardi Rum Cake

Step 1

Preheat the oven to 325 degrees Fahrenheit. Grease a 10-inch tube pan or 12-cup bundt pan generously with non-stick spray or butter. Dust the greased pan with flour and shake off the excess. Sprinkle nuts into the bottom of the pan.

Step 2

In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil, and rum until smooth and well-combined.

Step 3

Pour the batter over the nuts. Bake it for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Flip it over onto a serving plate.

Step 4

Meanwhile, prepare the glaze. Melt the butter in a saucepan over medium heat. Pour the water and sugar. Boil and stir until the sugar is dissolved, about 5 minutes. Remove it from the heat and stir in the rum.

Step 5

Brush the glaze evenly on top of and the sides of the warm cake. Allow the glaze to be fully absorbed by the cake. Repeat until all the glaze is used up. Let the cake cool completely. Serve and enjoy!