Description
Bacardi Rum Cake is a moist, rich bundt cake infused with Bacardi rum and topped with a buttery rum glaze. Packed with pecans and softened by vanilla pudding mix, this classic dessert is perfect for celebrations and gatherings, offering bold flavors and a tender crumb.
Ingredients
Units
Scale
Cake Ingredients
- 1 cup chopped pecans
- 1 package yellow cake mix
- 3.4 oz vanilla instant pudding mix
- 4 large eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup Bacardi gold rum (dark or white rum will work)
Glaze Ingredients
- 8 tablespoons salted butter
- 1/4 cup water
- 1 cup sugar
- 1/4 cup Bacardi gold rum
Instructions
- Preheat the Oven – Preheat your oven to 325°F to ensure it’s ready for baking the cake.
- Prepare the Bundt Pan – Grease a 10″ bundt pan with shortening, butter and flour, or nonstick baking spray (with or without flour in the spray) to prevent sticking.
- Add the Pecans – Sprinkle the chopped pecans evenly around the bottom of the prepared bundt pan for a crunchy base.
- Mix Cake Batter – In a large bowl, combine the cake mix, vanilla instant pudding, eggs, 1/2 cup cold water, vegetable oil, and 1/2 cup Bacardi rum. Mix until the batter is smooth and well combined.
- Pour and Bake – Pour the batter into the bundt pan over the pecans. Place in the oven and bake for 45–55 minutes, or until a toothpick inserted comes out with just a few crumbs.
- Begin Cooling – Remove the cake from the oven and allow it to cool slightly in the pan while you prepare the glaze.
- Make the Glaze – Melt the butter in a saucepan. Stir in 1/4 cup water and the sugar, heating over medium-high until boiling. Boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Bacardi rum.
- Soak the Cake with Glaze (in pan) – Pour half of the warm glaze over the cake while it’s still in the pan. Let it soak for about 15 minutes so the bottom absorbs the glaze.
- Turn Out and Glaze Again – Turn the cake out onto a serving platter or rimmed plate. Use a pastry brush to apply the remaining glaze to the top and sides, allowing multiple applications for full absorption. Use every drop for maximum flavor and moisture.
- Serve – Let the cake sit until the glaze is fully absorbed. Slice and serve as desired.
Notes
- The cake absorbs a large amount of glaze; do not skimp, as it makes the cake uniquely moist and flavorful.
- After flipping, set the cake on a rack over a baking sheet to catch excess glaze drips if desired.
- Instant pudding mix helps keep the cake exceptionally moist.
- The cake can be glazed while still warm for better absorption.
- Perfect for making ahead, as the flavor intensifies overnight.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 361 kcal
- Sugar: 23 g
- Sodium: 134 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.4 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
