Here's a Caribbean rum cake recipe you can use if you are fan of Bacardi dark rum. Sinful and decadently delicious, this cake is rich and moist. Even if you're not an alcohol drinker you're going to enjoy this recipe for rum cake.
Fun fact: Did you know that even though the Bacardi dark rum originated in Cuba, it's no longer sold there under the brand name?
That is so unreal!
This rum cake would be a great dessert at Christmas.
You could always drizzle a little icing on top after the glaze for a real treat.
Preheat your oven to 325 degrees. Lightly coat a non-stick Bundt pan with baking spray.
In a large bowl, mix together water, oil, rum, pudding, cake mix, and eggs until well blended.
Spread your nuts on the bottom of the Bundt pan and pour the entire cake mixture on top of them.
Bake the cake for 60 minutes or until it passes the "toothpick test". Cool your cake completely before glazing.
In a small saucepan combine your butter, sugar and water and bring to a boil until the sugar melts. Remove the pan from the heat and let the mixture cool slightly before stirring in the rum.
Use a fork to gently pierce the top of the cake. Pour the glaze over the cake slowly enough to allow it time to soak into the cake. Allow your homemade rum cake to stand for 3 to 4 hours before serving.