Dessert

Bacardi Rum Cake is for Dessert.

Bacardi Rum Cake takes several minutes to prepare.

Bacardi Rum Cake takes several minutes to cook.

Bacardi Rum Cake makes 12 servings.

The ingredients for Bacardi Rum Cake are:

EggLand's Best, 4 serving
Medifast Vanilla Pudding, 32.4 gram(s)
Fat Free Milk, .5 cup
Betty Crocker Super Moist Cake Mix, 517 gram(s) 1 Box
Granulated Sugar, 1 cup
*Canola Oil, .5 cup
*Bacardi Rum, 4 oz
Glaze
Water, 1/4 cup
*Bacardi Rum, 4 oz
Unsalted Butter, 8 tbsp

Here is how you make Bacardi Rum Cake:

Preheat oven to 325?F. Grease and flour a 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.To make the 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.Number of Servings: 12Recipe submitted by SparkPeople user APRETTYWOMANPR.

The nutritional information for Bacardi Rum Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 456.1

• Total Fat: 19.4 g
• Cholesterol: 86.9 mg
• Sodium: 324.9 mg
• Total Carbs: 53.5 g
• Dietary Fiber: 0.4 g
• Protein: 4.8 g