This Bacardi Rum Cake is a rich, moist bundt cake infused with dark rum and topped with a buttery glaze that soaks into every crumb. Created during the popularity of spirit-soaked desserts in the mid-20th century, it balances the deep flavor of rum with sweet vanilla pudding and chopped pecans or walnuts. Often made during holidays or for celebratory gatherings, its signature glaze and soft, tender texture make it a standout dessert that’s easy to prepare using a yellow cake mix base and pantry staples.
Ingredients
Cake:
- 1 cup chopped pecans (or walnuts)
- 18½ oz yellow cake mix (1 package)
- 3¼ oz Jell-O vanilla instant pudding and pie filling (1 package )
- 4 eggs (large )
- ½ cup cold water
- ½ cup vegetable oil
- ½ cup Bacardi dark rum (80 proof)
Glaze:
- ¼ cup butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup Bacardi dark rum (80 proof)
Instructions
Step 1: Prep Pan
- Grease and flour a 10-inch bundt or tube pan. Sprinkle chopped nuts evenly in the bottom of the pan.
Step 2: Mix Cake
- In a large mixing bowl, combine cake mix, pudding mix, eggs, cold water, oil, and rum.
- Mix until smooth, about 2 minutes with an electric mixer.
Step 3: Bake
- Pour batter evenly over the nuts.
- Bake in a preheated 325°F oven for 50–55 minutes or until a toothpick inserted comes out clean.
Step 4: Cool & Poke
- Cool the cake in the pan for 10 minutes.
- Invert onto a serving plate.
- Prick the top and sides gently with a fork or skewer.
Step 5: Make Glaze
- In a saucepan, melt butter.
- Stir in water and sugar.
- Boil for 5 minutes, stirring constantly.
- Remove from heat and stir in rum.
Step 6: Glaze Cake
- Slowly drizzle the warm glaze over the top and sides of the cake.
- Allow the glaze to soak in. Repeat until all glaze is used up.
Step 7: Serve
- Optional: Garnish with maraschino cherries or whipped cream.
- Serve with seedless green grapes dusted with powdered sugar.
Tips
- Substitute walnuts for pecans or mix both for extra texture.
- Add a pinch of cinnamon or nutmeg to the batter for warm spice depth.
- Improve moisture by letting the cake rest overnight after glazing.
- Use coconut rum instead of dark rum for a tropical twist.
- Add orange zest to the batter for citrus brightness.
- Brush extra rum onto the warm cake before glazing for stronger flavor.
- Serve with whipped cream, cherries, or powdered sugar as suggested on the card.
- Bake in mini Bundt pans, adjust timing to 18 to 22 minutes.
- Add chocolate chips for a dessert variation.
- Toast the nuts before adding for richer flavor.
Nutrition
Calories: 450kcalCarbohydrates: 50gProtein: 4gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 340mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 200IUCalcium: 60mgIron: 1mg
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