1 3/4 oz. pkg jell-o vanilla instant pudding and pie filling
1/2 cup cold water
1/2 cup veggie oil
1/2 cup Bacardi dark rum
GLAZE- 1/4 lb butter
G- 1/4 cup water
G- 1 cup granulated sugar
G- 1/2 cup Bacardi dark rum
Preheat oven to 325. Grease and flour 10 inch tube
or 12 cup Bundt pan. Sprinkle nuts over bottom of
pan. mix all cake ingredients together.
Pour batter over nuts. Bake 1 hour. Cool.
Meanwhile, to make the glaze melt butter in sauce
pan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum.
Optional- decorate with border of sugar frosting or
Invert on serving plate. Prick top. Spoon and brush
glaze evenly over top and sides. Allow cake to
absorb glaze. Repeat until glaze is used up.
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