Bicardi Rum Cake

Bicardi Rum Cake
thanksgiving dessert recipes

Bicardi Rum Cake
This is such a delicious, easy and crowd pleasing cake. The flavors meld well after a day or two and it freezes very well so is a great make-ahead to have on hand for unexpected company, but I bet it won't last long enough.

Ingredients of Bicardi Rum Cake

Cake:
* 1 cup chopped toasted pecans or walnuts
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce 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

Preparation for Bicardi Rum Cake
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.

Bicardi Rum 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.

Bicardi Rum Cake
Cuisine: American
Main Ingredient: Rum

Category: Thanksgiving recipes