Original Bicardi Rum Cake

1 cup chopped, toasted pecans or walnuts

• 1 18-1/2 ounce yellow cake mix
• 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk
• 1/2 cup vegetable oil
• 1/2 cup Barcardi dark rum
• Glaze:
• 1 stick butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Barcardi dark rum

• How to make it

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  • Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
  • Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
  • Notes: The longer this cakes sits, the better the taste. This cake freezes beautifully.
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    • Time 60 minutes
    • Serves 8 - 10