For the Cake

Step 1: Prepare the Pan

• Preheat your oven to 325°F (165°C).
• Prepare a 10-inch tube pan or 12-cup Bundt pan by greasing and flouring it.
• Sprinkle the chopped nuts evenly over the bottom of the pan.

Step 2: Mix the Cake Batter

• In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding mix, eggs, cold water, vegetable oil, and dark rum.
• Combine all the ingredients until they are thoroughly mixed and smooth.

Step 3: Bake the Cake

• Pour the cake batter evenly over the chopped nuts in the prepared pan, spreading it out to make an even layer.
• Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 4: Cool the Cake

• After baking, take the cake out of the oven and let it cool in the pan for approximately 10 minutes.

For the Glaze

Step 1: Prepare the Glaze

• In a medium saucepan, melt the unsalted butter on medium heat.
• Stir in the water and granulated sugar, and bring the mixture to a boil.
• Let it boil for about 5 minutes while stirring continuously.

Step 2: Add Rum to the Glaze

• Remove the saucepan from the heat.
• Carefully stir in the dark rum until the glaze is smooth and well combined.

Step 3: Glaze the Cake

• Using a fork or skewer, prick holes all over the top of the warm cake.
• Slowly pour the warm glaze over the top of the cake, allowing it to seep into the holes and soak into the cake.
• Continue pouring the glaze over the cake until it has all been absorbed.

Step 4: Serve and Enjoy

• Allow the cake to cool completely in the pan before removing it onto a serving plate.
• Serve slices of the Bacardi Rum Cake and enjoy the delicious, moist, and flavorful dessert.