Can I use a different brand of rum or even omit the alcohol?

Yes! Though Bacardi brings that distinctive, smooth character, you can experiment with your favorite rum brand. To make it alcohol-free, use a high-quality rum extract in the cake and glaze, replacing the Bacardi with water.

What if I don’t have a Bundt pan?

Not a problem. You can bake this in a regular tube pan, or even divide among loaf pans. Just watch your bake time—you may need to start checking around 35-40 minutes if using smaller pans.

My cake is too soft or falls apart—what went wrong?

Most likely it’s just a bit too warm when being removed from the pan or sliced. Letting the cake cool for at least 10–15 minutes in the pan and at least an hour after glazing will help it firm up for cleaner slices.

Can I make this cake ahead for a party?

Absolutely! In fact, this cake tastes even better a day or two after baking, once the glaze has fully soaked in and mellowed. Just store tightly wrapped, and your guests will rave!

Bacardi Rum Cake Recipe - LittleSpoonBites

Here’s a showstopper dessert that’s both outrageously moist and absolutely loaded with flavor: Bacardi Rum Cake. This is the cake you make when you need something special, but don’t want to spend all night in the kitchen. With the help of a boxed cake mix and a vanilla pudding shortcut, you’ll whip up a tender, golden Bundt cake soaked head-to-toe (and inside and out!) in a rich, buttery rum glaze. Each bite is a celebration of buttery richness, a subtle nutty crunch, and that unmistakable warm aroma of rum—perfect for parties, holiday spreads, or any evening when you want to treat yourself.

Why You’ll Love This Recipe

Ridiculously Easy: If you can stir ingredients in a bowl, you can make this cake. Almost all the magic happens in one Bundt pan, with minimal dishes to clean up.
Weeknight-Friendly: Using boxed cake mix and instant pudding slashes your prep time, so you can have this dessert cooling on your counter in just over an hour.
Bold Flavor, Luxurious Texture: That rum glaze? It soaks into every nook and cranny, ensuring the cake stays moist for days. The pecans add delicate crunch, while the buttery richness melts in your mouth.
Impresses Every Time: People absolutely rave over this recipe—no one needs to know how simple it is!
Perfect for Make-Ahead: The longer the glaze has to settle, the even better it gets.

Ingredients You’ll Need

All you need are a few pantry basics and the hero ingredient—Bacardi rum! Here’s why each part truly matters:

Chopped Pecans: Sprinkled in the bottom of the pan, they become a caramelized, nutty crown when you invert the cake. Use walnuts as a swap, or skip nuts for allergy-friendly.
Yellow Cake Mix: No judgment here! A classic box mix delivers fluffiness and reliability—plus it speeds things up immensely.
Vanilla Instant Pudding Mix: Don’t skip this trick. It’s the secret to an ultra-moist texture and a subtle vanilla backbone.
Eggs: Give lift and richness, binding everything together.
Cold Water: Lightens the batter, keeping the cake from getting too dense.
Vegetable Oil: Makes the crumb moist and keeps the cake tender for days.
Bacardi Gold Rum: This brings all the character: warm, aromatic, and just boozy enough. Dark or white rum works too—pick your favorite.
Salted Butter: For the glaze—the real flavor vehicle! Salted is key for balance.
More Sugar: For the glaze, to transform into a thick, sweet syrup.
More Water: Helps the glaze simmer gently and soak into the cake.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s no need to get stuck in a rut—this Bacardi Rum Cake welcomes plenty of fun twists:

No Pecans?: Use walnuts, hazelnuts, or go nut-free. A dusting of shredded coconut at the bottom is delicious, too.
Flavor the Glaze: Grate in a little fresh orange or lemon zest for a citrusy punch.
Make it Chocolate: Swap the yellow cake and pudding for chocolate varieties, and toss a handful of mini chocolate chips with the nuts.
Booze-Free Option: Use rum extract and swap the Bacardi for additional water in both cake and glaze.
Gluten-Free: Use your favorite gluten-free cake mix and pudding mix.

How to Make Bacardi Rum Cake

Let’s walk through the steps—this is pure weeknight baking joy.

Step 1: Prep the Pan and Nuts

Heat your oven to 325°F. Generously grease a 10-inch Bundt pan—really get in all those grooves. Sprinkle the chopped pecans evenly in the bottom.

Step 2: Mix the Batter

In a big bowl, combine cake mix, pudding mix, eggs, cold water, vegetable oil, and Bacardi rum. Whisk or beat until smooth and well-combined—don’t worry about over-mixing; the pudding keeps everything soft.

Step 3: Bake the Cake

Pour the batter over the pecans in your pan. Bake for 45-55 minutes until a toothpick comes out with just a few moist crumbs—no gooey batter.

Step 4: Prepare Glaze

While the cake cools a touch, melt salted butter in a saucepan. Stir in water and sugar, and bring to a rolling boil over medium-high heat, stirring all the while. Boil for 5 minutes, then remove the pan from the heat and stir in Bacardi rum. It’ll smell incredible.

Step 5: Soak the Cake

Pour about half the hot glaze slowly over the still-warm cake in the pan. Let it soak in for 15 minutes—resist the urge to rush! Turn the cake out onto a rimmed platter. Brush and drizzle the remaining glaze over the entire surface, letting it absorb between applications. Don’t waste a drop!

Pro Tips for Making the Recipe

Don’t Skimp on Glaze: The glaze is truly what makes this cake outrageously good. Be patient and allow it to soak in slowly.
Let the Cake Cool in the Pan: About 10-15 minutes after baking is perfect—just enough to help it set, but still warm enough to drink in that glaze.
Fresh Rum Matters: Use a good-quality rum you enjoy sipping, as the flavor really shines through.
Use a Pastry Brush: This helps you dab glaze into every nook, especially on the Bundt’s curves.
For Super Clean Slices: Let the glazed cake sit for at least an hour (overnight is even better) before slicing.

How to Serve

This Bacardi Rum Cake is a star all on its own. Serve slices with:

A Dollop of Whipped Cream: Light and creamy, a cool contrast to that rich rum flavor.
Fresh Berries: Raspberries or strawberries cut through the sweetness and look gorgeous.
Coffee or Espresso: The cake’s warmth is only enhanced alongside a strong, dark cup.

For an extra pretty finish, dust the top with a bit of powdered sugar or even a few citrus zest shavings after glazing.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly—plastic wrap, foil, or airtight containers all work. Store at room temperature for up to 4 days, or refrigerate for longer.

Freezing

This cake freezes beautifully! Once fully cooled and glazed, slice or wrap the whole cake tightly in plastic and foil. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature.

Reheating

No need for reheating. For that just-baked aroma, you can microwave individual slices for 10–15 seconds.

FAQs

Can I use a different brand of rum or even omit the alcohol?

Yes! Though Bacardi brings that distinctive, smooth character, you can experiment with your favorite rum brand. To make it alcohol-free, use a high-quality rum extract in the cake and glaze, replacing the Bacardi with water.
What if I don’t have a Bundt pan?

Not a problem. You can bake this in a regular tube pan, or even divide among loaf pans. Just watch your bake time—you may need to start checking around 35-40 minutes if using smaller pans.
My cake is too soft or falls apart—what went wrong?

Most likely it’s just a bit too warm when being removed from the pan or sliced. Letting the cake cool for at least 10–15 minutes in the pan and at least an hour after glazing will help it firm up for cleaner slices.
Can I make this cake ahead for a party?

Absolutely! In fact, this cake tastes even better a day or two after baking, once the glaze has fully soaked in and mellowed. Just store tightly wrapped, and your guests will rave!

Final Thoughts

If you’re looking for a truly fuss-free dessert that brings maximum wow-factor, Bacardi Rum Cake is an absolute winner. Each bite is meltingly tender, rich with buttery rum flavor, and endlessly adaptable to your own tastes. Don’t be shy—experiment, have fun, and enjoy the process. This cake is made to impress but couldn’t be simpler to master. Go ahead, treat yourself and share with friends—you’ll be asked for the recipe again and again!