Prep 15 mins
Cook 45 mins
This recipes comes from Pischke's in Scottsdale -- a one of a kind restaurant! Simple yet very tasty!
- 1 (18 1/4 ounce) box yellow cake mix
- 1 (3 1/2 ounce) box vanilla instant pudding mix
- 1⁄2 cup vegetable oil
- 1⁄2 cup water
- 1⁄2 cup dark rum
- 4 eggs
- 1⁄4 cup water
- 1⁄2 cup butter
- 1 cup sugar
- 1⁄2 cup dark rum
- Preheat oven to 350 degrees.
- Grease and flour Bundt cake Pan.
- In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
- Pour into Bundt pan and bake for 45 minutes.
- While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
- Add sugar and boil for 5 minutes, stirring constantly.
- Remove from heat and stir in dark rum.
- Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
- When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
- Slowly pour glaze over cake.
My mother has been making this cake since the 70's. I make it every Christmas. It gets better the next day! NOTE: If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.
I have also been making this cake since the 70's, always adored. It is the original Bacardi Rum cake recipe with a change in the glaze instructions. The original recipe boiled the glaze with the rum in it, so the alcohol evaporates leaving just the flavor behind... I make it both ways, depending on the crowd to which it gets served. I also prefer to leave the cake in the bundt pan and pour the glaze slowly over a warm cake. That way it cools to an crisp and distinct glaze rather than soaking all the way through the cake. For the greatest rum flavor use a dark rum such as Meyer's, or Cruzan black strap molasses rum, but an amber rum works also. The Bacardi cake recipe uses chopped pecans in the bottom of the pan before the batter is poured in, but that is optional. It is a very rich cake. When the cake mix already has pudding in it, I only add half a package of instant pudding and leave the rest of the recipe as it is, but I do test for doneness, and it usually takes an hour in my oven. It is very moist and keeps at least a week. I try to freeze a few slices before it disappears!
In a word - WOW! I made this to take to a potluck but I couldn't resist slicing it. ( To make sure it was fittin' to eat, you know ;-)). Now I seriously doubt that it will get out my door. I think I could drink the darned glaze and I'm not even a rum aficionado. I purloined some of DS's Malibu rum for this baking adventure and of course, that isn't dark rum. So, improvising, I used half brown sugar in the glaze to give it some color. I'm really hoping the cake doesn't soak up all the glaze - I want it! Thanks for postin', pal!