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

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

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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