Bacardi Rum Cake

gwen7025 again. It is April 1st and I have just finished another of these
gwen 7025 It is April 1st and I have just finished another one of these awsome cakes. One thing I have done diffrently is that when you put on the glaze be sure to go slowly and spoon it on rather than pouring it on. Last time I was in a hurry and it just did not come out as perfectly as it usually does and that is why. Hope you enjoy it.

Per the discussions regarding the reduction in the cake mix size, I bought two boxes and weighed out 18.5 oz. of mix. I'll use a full half mix with the added ingredients adjusted for a small cake or 12 cupcakes another time.

This rating goes with my comment. 5 stars plus..... gwen

This has got to be the BEST cake ever... The flavor of the rum adds just enough to make you want at least 1 or 2 more slices. Not good for diabetics (like me) but when I make this cake, its everyone for themselves.
I made one two weeks ago and have just finished making another one as everyone that tried it is begging me for another piece. Even the local priest said he di not give that up for lent so he would like to try it. I hope everyone loves it as much as alol my friends and I do.

Can I Add 6 tablespoons of cake mix instead of 6 tablespoon of flour to the recipe to correct this change?

I just made the glaze for the Bacardi rum cake...It seems a little thin Could someone tell me what the consistency should be...thank you

BE AWARE Duncan Hines has quietly reduced the size of their yellow cake mix from 18.5 oz to 16.5 oz . This invalidates this recipe. Needs to be adjusted or find a cake mix that is still 18.5 oz

My cake mix didn't have the pudding already in it, I used a small package of coconut pudding mix (because that's what I had on hand), only 3 eggs and only 1/3 cup of oil to compensate for the smaller amount of dry ingredients. It came out perfectly!!! Thanks for the great recipe!

This cake gets rave reviews. I have made about 20 of them in the past few years. I found trhat it is much better if made in advance and wrapped in both plastic wrap and foil, then frozen for a couple of days before the day of use. Glaze applied to warm cake placed on a platter initially.

A little trick I use is to pour the glaze over the cake while irt is still hot and with the cake still in pan. Let it set to soak up all the glaze and invert on plate this prevents it from sticking to pan also:)

I absolutely love this cake! Instead of Vanilla I use a 18.25oz Lemon Supreme cake mix & a 3.8oz box of Lemon lnstant Pudding! Duncan Hines is the ONLY cake mix & Jello is the ONLY instant pudding to use! Store brands will not give the same delicious results! I NEVER omit the instant pudding, it insures the final result is MOIST & full of flavor. I add extra Bacardi to the cake & to the glaze! Sometimes I use Bacardi 151 instead of 80 proof! I have never had any problems with the glaze. I make it JUST BEFORE I spoon it over the cake, so that it's still warm & liquid. I cool the cake only long enough to be able to invert the cake without it getting stuck in the pan. Make sure that the cake plate is large enough to handle the glaze that will overflow the cake as you spoon it on, & as it soaks in all those holes you poked in the cake. I use a LONG meat fork to poke holes in the top & sides of the cake. I find that the WARM glaze soaks in better when the cake is slightly warm, it does not crystallize, because it is still liquid, it will crystallize later when the cake has cooled fully. My final suggestion: Make the cake 2-3 days ahead of time and place it in the refrigerator for those 2-3 days. I always make 2 cakes! One to eat NOW, & one to refrigerate for my holiday dinner. The wait is well worth the 2-3 days! So bake 2, & let your family give in to the immediate temptation, and still have 1 DELICIOUS cake to look forward to for your holiday or special dinner!

I have been making this recipe for many years, and the last year my cakes keep falling and are very dense. The cake also has a hard time absorbing the glaze. I just discovered that DH has reduced the size of their cake mixes, so I'm also 100% sure why this is ocurring. This recipe needs to be adjusted now, and I don't know where to begin. I'd rather pay more and have the same size cake mix. This just P***ES me off!

This is a great recipe! I noticed that all of the cake mixes are now 16 oz or less and that the pudding mixes are also less ounces per package. Does anyone know how to compensate for the "missing" ingredients?

I love this cake but have problems with the glaze being lumpy, almost crystalling, what am I doing wrong?

I made this yesterday, but with the Spice cake mix and pumpkin spice pudding and without the glaze. Everyone loved a less sweet option for our Christmas Eve dinner!