Ingredients:

  • 1 (15.25 oz) box Yellow Cake Mix
  • 1 (3.4 oz) box Instant Vanilla Pudding Mix (Do not use Cook & Serve)
  • 4 large Eggs
  • 1/2 cup Water (for batter)
  • 1/2 cup Bacardi Light Rum (or preferred dark rum, for batter)
  • 1/2 cup Vegetable Oil
  • 1 cup Chopped Pecans or Walnuts (optional, for lining the pan)
  • 1 cup Unsalted Butter (for glaze)
  • 1/2 cup Granulated Sugar (for glaze)
  • 1/4 cup Water (for glaze)
  • 1/2 cup Bacardi Light Rum (or preferred dark rum, for glaze)

Instructions:

  1. Preheat your oven temperature to 325°F (160°C). Thoroughly grease a 10 or 12-cup bundt pan using butter or baking spray and dust with flour. If using nuts, sprinkle the chopped pecans or walnuts evenly across the bottom of the prepared pan.
  2. In a large mixing bowl, combine the yellow cake mix and the instant pudding mix. Add the eggs, 1/2 cup water, vegetable oil, and 1/2 cup of Bacardi rum. Beat the ingredients on medium speed for 2 minutes until the batter is smooth and well-combined. Pour the batter evenly into the prepared bundt pan. Bake for 65 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  3. While the cake is baking, combine the butter, 1/2 cup granulated sugar, and 1/4 cup water in a small saucepan. Bring the mixture to a rolling boil over medium heat, stirring constantly until the sugar dissolves completely. Boil for 5 minutes. Remove the mixture from the stove and carefully stir in the remaining 1/2 cup of Bacardi rum.
  4. Immediately after removing the cake from the oven, place the bundt pan on a wire rack. While still in the pan, use a skewer to poke deep holes all over the surface of the cake. Slowly pour approximately half of the hot rum glaze evenly over the warm cake. Allow the cake to absorb the glaze for 10 minutes. Carefully invert the cake onto a serving plate. Using the remaining glaze, pour it slowly over the cake, ensuring it drips down the sides. Allow the cake to cool completely before slicing.