I have great memories of this Bacardi Rum Cake. It is a dessert that my mom made again and again, and then a cake that I made also. It is easy, incredibly delicious and perfect for any time, including the holidays!!
If you love this cake and want more, then try our other festive treats, like this Cranberry White Chocolate Cheesecake or our Warm Gingerbread Cake with Calvados Caramel Sauce.
Doesn’t that look festive? And it is so easy to make, I made this as a child!!
Why I Love This Recipe
- So easy to make
- Fun to make
- Gorgeous presentation
- Perfect for the holidays
- Easily portable
Helpful Items For This Recipe
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9.5″ Non-stick Cake Pan, Heavy Duty Carbon Steel Fluted Tube
2-Piece Premium Cake Cutting Set, Exquisite Knife and Server
Ceramic Christmas Plates, 6 inch Porcelain Holiday Round Appetizer/Dessert Plates, Set of 6
Ingredients Rum Cake from a Mix
Ingredients
Cake
Pecans, chopped – These are used for the top of the cake and make such a difference; they are delicious!!
Package yellow cake mix – Use your favorite brand for your cake mix. Any of them will work, but as you know, some are better.
Package vanilla instant pudding – Again, your favorite brand will work here, too.
Eggs, cold water, canola oil – These are the usual additions to a bundt cake mix recipe.
Bacardi dark rum – This adds the lovely rum flavoring throughout the recipe. The dark rum is really needed; don’t just use a white rum. If you need to purchase this a mickey or small bottle will work.
Glaze
Butter – This adds a creamy, rich flavor to the glaze.
Water – This just loosens it up to become an easy glaze to pour and brush.
Granulated sugar – Needed to sweeten up the glaze.
Bacardi dark rum – The rum is amazing in this glaze.
How to make Bacardi Rum Cake
You need to use a dark rum to get the best flavor for a rum cake. A light or white rum will just add an alcohol flavor but not give the rich flavors of caramel, molasses, and vanilla. Also, some rum may have hints of spices, dried fruits and a smoky quality. All of these flavors are excellent in a cake.
Preheat your oven to 325 degrees F.
Grease and flour a 12-cup bundt pan. Sprinkle the chopped pecans over the bottom of the pan and set aside.
Using a stand mixer or hand-held mixer, combine and mix all the remaining cake ingredients together. Pour the batter over the nuts and bake in the preheated oven for 1 hour or until a cake tester comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert and place on a serving plate to cool for another 15 minutes while you prepare the glaze.
To make the glaze, melt the butter in a small saucepan over medium heat. Stir in the water and sugar. Boil the mixture for 5 minutes, stirring constantly. Remove from the heat and stir in the rum.
Prick the top of the cake with a skewer or cake tester many, many times. Try not to disrupt the pecans. Drizzle and smooth the glaze with a brush evenly over the top and sides of the cake. Allow the cake to absorb the glaze and repeat until the glaze is used up.
Optional: Decorate with whole maraschino cherries and grapes dusted with icing sugar.
Recipe Pro Tips
Bacardi rum cake FAQs
Be careful when poking the cake, as you don’t want to disturb the pecans on top.
The glaze may seem a lot, but the cake will soak in all of it with patience.
How to store Bacardi rum cake
The cake doesn’t need to be kept refrigerated, but it does need to be wrapped or stored in an airtight container. It will last 3-4 days at room temperature and up to a week in the refrigerator.
You can freeze the cake for up to 3 months if it is wrapped well.
Serving
Serve the cake with whipped cream or vanilla ice cream and the fruit.
DO YOU LOVE A BUNDT CAKE AND WANT MORE?
We love making bundt cakes, as I have made them my whole life. They are easy, delicious and always look spectacular served.
Bacardi Rum Cake Recipe
Video
Ingredients
Cake
- 1 cup pecans chopped
- 1 – 18 oz package yellow cake mix
- 1 – 3 3/4 oz package vanilla instant pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup canola oil
- 1/2 cup Bacardi dark rum
Glaze
- 1/4 lb butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Bacardi dark rum
Instructions
- Preheat your oven to 325 degrees F.
- Grease and flour a 12-cup bundt pan. Sprinkle the chopped pecans over the bottom of the pan and set aside.
- Using a stand mixer or hand-held mixer, combine and mix all the remaining cake ingredients together. Pour the batter over the nuts and bake in the preheated oven for 1 hour or until a cake tester comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert and place on a serving plate to cool for another 15 minutes while you prepare the glaze.
- To make the glaze, melt the butter in a small saucepan over medium heat. Stir in the water and sugar. Boil the mixture for 5 minutes, stirring constantly. Remove from the heat and stir in the rum.
- Prick the top of the cake with a skewer or cake tester many, many times. Try not to disrupt the pecans. Drizzle and smooth the glaze with a brush evenly over the top and sides of the cake. Allow the cake to absorb the glaze and repeat until the glaze is used up.
- Optional: Decorate with whole maraschino cherries and grapes dusted with icing sugar.
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