Bicardi Rum Cake Recipe

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Servings: 12

Ingredients

Cost per serving $1.03 view details
  • 1 c. Minced pecans
  • 1 x 18.5 ounce yellow cake mix
  • 1 x 3.75 ounce pkg jello instant Vanilla pudding mix
  • 4 x Large eggs
  • 1/2 c. Cool water
  • 1/2 c. Wesson oil
  • 1/2 c. Dark rum (80 proof)
  • 1/4 lb Butter
  • 1/4 c. Water
  • 1 c. Sugar
  • 1/2 c. Dark rum (80 proof)

Directions

  1. Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cold. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides.
  2. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Heat butter in sauce pan. Stir in water and sugar. Boil 5 min, stirring constantly. Remove from heat and stir in rum.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 142g
Recipe makes 12 servings
Calories 535  
Calories from Fat 236 44%
Total Fat 26.92g 34%
Saturated Fat 7.1g 28%
Trans Fat 0.23g  
Cholesterol 91mg 30%
Sodium 407mg 17%
Potassium 81mg 2%
Total Carbs 59.62g 16%
Dietary Fiber 0.9g 3%
Sugars 24.6g 16%
Protein 5.2g 8%
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