---
title: ":cake: Bacardi Rum Cake"
source: Recipe Box
servings: 12
prep time: 15 minutes
cook time: 60 minutes
total time: 2 hours
tags:
  - desserts
  - cake
  - bundt-cake
  - rum
  - recipe-box
  - vegetarian
---

Preheat oven to 325°F. Grease and flour a #bundt pan{}. Sprinkle chopped @pecans{1%cup} over bottom of pan.

In a #large bowl{}, mix together @yellow cake mix{18.5%oz%pkg}, @vanilla instant pudding and pie filling{3.75%oz%pkg}, @eggs{4}, @cold water{1/2%cup}, @vegetable oil{1/2%cup}, and @dark rum{1/2%cup}.

Pour batter over nuts in the prepared pan.

Bake at 325°F for ~{1%hour} until a tester comes out clean.

Let cake cool slightly in the pan. Prick the top thoroughly with a #fork{}.

Prepare the glaze: Melt @butter{1/4%lb} in a #saucepan{}. Stir in @water{1/4%cup} and @granulated sugar{1%cup}. Boil for ~{5%minutes}, stirring constantly. Remove from heat and stir in @dark rum{1/2%cup}.

Spoon and brush glaze evenly over top and sides of the warm cake in the pan, allowing cake to absorb it before adding more. Repeat until all glaze is used. Invert onto a #serving plate{} when cooled.