Ingredient
For the cake
1 can of yellow cake mix
1 can of French vanilla instant pudding mix
4 large eggs at room temperature
1/2 cup of water
1/2 cup vegetable oil
1/2 cup Bacardi rum
For rum frosting
4 ounces of butter
1/4 cup water
1 cup pure cane sugar
1/2 cup Bacardi rum
Preparation!
Heat the oven to 325 degrees Fahrenheit.
Grease and flour a Bundt pan well and set aside.
In a large bowl, combine the cake mix, pudding mix, eggs, water, oil and 1/2 cup dark rum. Mix by hand or with an electric mixer until the dough is smooth.
Pour the batter into the prepared Bundt pan.
Bake for 1 hour. Remove from oven and let cool 20 minutes. Return to a wire rack and let cool completely.
Transfer the cooled cake to a serving dish. Using a fork or toothpick, prick the top of the cake to form small holes that will absorb the rum frosting.
Make the rum frosting
Melt the butter in a heavy saucepan.
Whisk in water and sugar.
Slowly bring the sugar and butter mixture to a boil and cook for 5 minutes, stirring constantly.
Remove the sugar mixture from the heat and stir in the rum.
Let the frosting cool slightly before icing the cake.
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