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Bacardi Rum Cake Recipe

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  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat the Oven – Preheat your oven to 325°F to ensure it’s ready for baking the cake.
  2. 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.
  3. Add the Pecans – Sprinkle the chopped pecans evenly around the bottom of the prepared bundt pan for a crunchy base.
  4. 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.
  5. 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.
  6. Begin Cooling – Remove the cake from the oven and allow it to cool slightly in the pan while you prepare the glaze.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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