• 1 C. Chopped nuts

• 1 yellow cake mix. * See note below.

• 1 3.75 pkg of Jello vanilla instant pudding.

• 4 Eggs

• 1/2 C. cold water.

• 1/2 C. Oil

• 1/2 C. Bacardi Dark Rum

• Ingredients for Glaze:

• 1/4 lb of butter

• 1/4 C. water

• 1 C. Sugar

• 1/2 C Bacardi Dark Rum

1. Preheat oven to 325.

2. Grease and flour a 10" tube or 12" bundt pan.

3. Sprinkle nuts into bottom of pan.

4. Mix all cake ingredients together.

5. Pour batter over nuts.

6. Bake 1 hour and cool.

7. Invert on a serving plate and prink top.

8. Spoon and brush glaze over top and sides.

9. Allow cake to absorb glaze. Repeat until glaze is gone.

10. Preparing glaze:

11. Melt butter in sauce pan, stir in water and sugar.

12. Boil glaze for 5 minutes STIRRING CONSTANTLY.

13. Remove from heat and stir in Rum

* Note:

If using a cake mix with pudding in mix, omit instant pudding and only use 3 eggs (instead of 4) and1/3 C. of oil instead of 1/2 C.

Recipe Courtesy Of:

Bacardi Label