You can do a lot to make a cake-mix cake special by what you add to it. The Cake mix Doctor cookbook has over 150 desserts that start with a cake mix and I am printing one here today that I made this past week. It is called the Bacardi Rum Cake but you can use any rum you have on hand.

Bacardi Rum Cake

Cake:

Vegetable oil spray for misting the pan

Flour for dusting the pan

1 cup finely chopped pecans or walnuts

1 pkg. (18.25-oz.) plain yellow cake mix (my box weighed a little less but worked fine)

1 pkg. (3.-oz.) vanilla instant pudding mix (I used sugar-free)

1/2 cup dark rum

1/2 cup canola oil

1/2 cup water

4 large eggs

Glaze:

4 tablespoons (1/2 stick) butter

2 tablespoons water

1/2 cup sugar

1/4 cup dark rum

Place a rack in the center of the oven. Preheat oven to 325 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Sprinkle nuts in the bottom of the pan and set aside. Place all the cake ingredients in a large bowl. Blend with an electric mixer on low speed for one minute. Stop and scrape down the sides of the bowl. Increase the speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing out the top with a rubber spatula. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 58 to 60 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Invert onto the serving platter. Poke holes in the top of the cake with a wooden skewer or toothpick. Prepare the glaze. Place the butter in a small saucepan and melt it over low heat, two to three minutes. Add the water and sugar, stirring. Increase the heat to medium and bring to a boil. Reduce the heat slightly and let the glaze simmer until thickened, four to five minutes, stirring constantly. Remove the pan from the heat and stir in the rum. Spoon over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing. Can be served with whipped cream. Store cake, covered in foil or plastic wrap, at room temperature for up to four days or in the refrigerator for up to one week. Freeze, wrapped in foil, for up to six months. Thaw cake overnight on counter before serving.

Servings: 16

Source: The Cake mix Doctor