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Easy Bacardi Rum Cake
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Easy Bacardi Rum Cake

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Cake:
1 cup chopped pecans or walnuts
1 box yellow cake mix (I like Duncan Hines)
1 box (3 oz.) Jell-O Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup dark rum
Glaze:
1/4 pound butter
1/4 cup cold water
1 cup sugar
1/2 cup dark rum
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Let's Make It
1
Preheat oven to 325°F. Grease and flour a 10 inch or 12 cup Bundt pan. Sprinkle nuts over the bottom and sides of pan.
2
Combine cake mix, vanilla pudding, eggs, water, oil and 1/2 cup rum. Mix well and pour over nuts in pan.
3
Bake for 1 hour or until cake tests done. Remove from oven, prick the cake and pour some of the glaze. Invert over serving plate and pour the rest of the glaze over, until all has been absorbed.
4
For Glaze: melt butter, stir in water and sugar. Boil 5 minutes, stirring. Remove from heat and stir in rum.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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