Simple Way to Make Any-night-of-the-week Aunt Cathys' Bacardi Rum Cake

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, aunt cathys' bacardi rum cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Aunt Cathys' Bacardi Rum Cake is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Aunt Cathys' Bacardi Rum Cake is something that I have loved my whole life. They’re nice and they look wonderful.

Aunt Cathys' Bacardi Rum Cake Aunt Cathy kept this a secret for years. Finally she gave it to my Mother and she gave it to me. See recipes for Homemade Lime Rum Cake, Aunt Cathys' Bacardi Rum Cake too. Finally she gave it to my Mother and she gave it to me.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook aunt cathys' bacardi rum cake using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Aunt Cathys' Bacardi Rum Cake:

1. Prepare 1 cup pecans or walnuts, chopped
2. Make ready 1 18oz yellow cake mix
3. Prepare 1 3 3/4 ounce pkg instant vanilla pudding
4. Take 4 eggs
5. Make ready 1/2 cup cold water, 1/4 cup for glaze
6. Prepare 1/2 cup vegetable oil
7. Get 1 cup Bacardi rum, dark, separated into 1/2 and 1/2
8. Make ready 1/4 cup butter
9. Make ready 1 cup granulated sugar

Sprinkle nuts over bottom of pan. Instead of a glaze grab a jar of caramel-butterscotch ice cream topping (room temp) and pours a bit on the top of the batter in the pan. Frost cake; between cake layers put small amount of frosting. Frost sides and top of cake.

Steps to make Aunt Cathys' Bacardi Rum Cake:

1. Preheat oven to 325°. Grease and flour 10 inch tube or 12 inch bundt pan. Sprinkle nuts in bottom of pan.
2. Mix all cake ingredients together (cake mix, pudding, eggs, 1/2 cup cold water, 1/2 cup vegetable oil and 1/2 cup rum. Pour over nuts and bake for 1 hour. Cool. Invert on serving plate. Prick top with fork.
3. For glaze, melt butter in a saucepan. Stir in 1/2 cup water and 1 cup sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup of rum. Drizzle and smooth glaze on the cake. Decorate with whipped cream, if desired.

Frost cake; between cake layers put small amount of frosting. Frost sides and top of cake. Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries. My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special.

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