Bacardi Rum Cake Recipe

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Moist, buttery, and soaked in a sweet Bacardi rum glaze, what is not to love about this Bacardi Rum Cake? This classic cake is a holiday favorite! Simple to bake, rich in flavor, and absolutely irresistible.

Prep Time10

Cook Time1

Cooling time30

Total Time1 40

Course: Cakes and Cupcakes, Dessert

Cuisine: American

Keyword: bundt, Bundt cake, Cakes, rum

Servings: servings

Calories: 615kcal

Author: Tara Noland

Equipment

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.

Video

Notes

See the post for more information, photos and tips.

Nutrition