Gluten-Free Bacardi Rum Cake from Betty Crocker Cake Mix

Celiac.com 08/24/2024 - The rich, complex flavors of our Gluten-Free Bacardi Rum Cake make this a delightful treat for nearly any occasion. This cake starts with a moist base made from Betty Crocker's gluten-free Yellow Cake Mix, infused with dark rum, vanilla, and gluten-free instant vanilla pudding for added richness and texture. 

Topped with crunchy pecans, this cake is then drenched in a decadent butter-rum glaze that seeps into every bite, making it incredibly moist and flavorful. The glaze, made with a blend of butter, sugar, and more dark rum, adds a sweet, boozy touch that perfectly complements the cake's dense crumb. Whether you enjoy it fresh or chilled from the refrigerator, this cake is sure to be a hit. 

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If you prefer a milder rum flavor, simply simmer the glaze a bit longer to mellow the alcohol content. Either way, you're sure to enjoy!

Gluten-Free Bacardi Rum Cake

Cake:

• 1 cup chopped pecans
• 1 Betty Crocker gluten-free Yellow Cake Mix
• 1 3¾ ounce package of gluten-free Instant Vanilla Pudding - be sure it's gluten-free!
• 3 eggs
• ½ cup dark rum
• ⅓ cup water
• ½ cup oil
• 2 teaspoon gluten-free vanilla

Glaze:

• ¼ pound (1 stick) butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup dark rum

Directions:

1. Heat oven to 325 F.
2. Grease a Bundt pan with Pam or cooking oil. Sprinkle the chopped nuts evenly over the bottom.
3. Mix all the remaining cake ingredients together and beat for 4 minutes. Pour into greased pan and bake at 325 for about 40 minutes. Start checking after 30 minutes and when a toothpick inserted into center comes out clean, it's done.
4. While cake is baking, melt butter in a heavy saucepan. Stir in water and sugar and bring to a boil for 5 minutes, stirring constantly. Remove from heat. Carefully stir in rum.
5. While the cake is still in the pan, punch holes all over the surface with a toothpick and pour glaze over it. Let the cake sit and absorb the glaze for at least 30 minutes. When glaze has been absorbed and the cake is cool, invert it over a plate and remove from pan.
6. It's best refrigerated and should last a long time - if it doesn't get eaten first.

This is a very dense cake. If you prefer a milder rum flavor, the rum can be added to the glaze and boiled a minute or two to cook out some of the alcohol.