Diane’s Bacardi Rum Cake


1 cup chopped pecan or walnuts; 18 1/2 oz yellow cake mix

3 3/4 oz package Jello Vanilla instant pudding and pie filling mix.

4 eggs

1/2 cup cold water

1/2 cup cooking oil

1/2 cup rum (amber)



1/2 cup butter

1/4 cup water

1 cup granulated sugar

1/2  cup rum (amber)


Directions – Glaze:

1. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.

2. Remove from heat and stir in rum


Directions – Cake

1. Preheat oven to 325 degrees F.

2. Grease or flour 10 inch Rectangular or Bundt pan.

3. Sprinkle nuts on bottom of pan.

4. Mix all cake ingredients together and pour batter over nuts.

5. Bake 1 hour then cool. Invert on serving plate. Prick top with fork or toothpick.

6. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb and repeat until glaze is used up.



About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet

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