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“Tempt your guests with a slice of sweet, moist BACARDI (R) Rum and Nut Cake.” Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI (R) Gold Rum, oil and water.
Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI (R) Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes.
Bacardi rum cake was a huge hit back in the 1970s. Once you’ve tried it, you’ll understand why. This cake is mega moist, fluffy, and bursting with buttery and nutty flavors! What makes the cake extra special is the addition of Bacardi. The deep-flavored rum complements butter so well, they’re a match made in heaven.
Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over nuts. Bake at 325 in oven for 1 hour. Cool 10 minutes in pan.
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