Bacardi Rum Cake

The original Bacardi Rum Cake recipe from The Cake Mix Doctor, By Ann Byrn.

Prep time: PT10M

Cook time: PT50M

Total time: PT80M

Rating

4.91 stars (63 reviews)

Keywords

bacardi rum cake

Ingredients

2 Tablespoons Vegetable oil (for greasing your bundt pan)
2 Tablespoons flour (for dusting the pan)
1 cup pecans or walnuts (finely chopped and divided)
1 box yellow cake mix (18 1/2 oz package)
3 3/4 ounce instant vanilla pudding
4 large eggs
1/2 cup water
1/2 cup vegetable oil (or avocado oil)
1/2 cup dark rum
4 ounces butter
1/4 cup water
1/2 cup sugar
1/2 cup dark rum

Cuisine

American

Steps

Preheat oven to 325*F. Brush or wipe bundt pan with oil making sure to get into all the crevices so that the cake will come out easily. Dust with flour and remove excess.
Sprinkle 1/2 cup nuts in the bottom of the pan and set aside.
Place the cake mix, pudding mix, remaining 1/2 cup nuts, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 50-55 minutes.
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Poke holes in the bottom of the cake with a long wooden skewer. Drizzle some of the glaze over the bottom of the cake and let it set for a few minutes. Run a long knife along the edges of the cake and invert on a serving plate. Poke holes all over the top of the cake with a wooden skewer and pour the remaining glaze over the top of the cake
Glaze
- Place butter in a small saucepan and melt it over low heat, then add the water and sugar, stirring.
- Increase the heat to medium and bring the mixture to a boil. Reduce the heat slightly and let the glaze simmer until thickened, about 4 minutes, stirring constantly. Remove the pan from the heat and stir in the rum.
- Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow cake to cool completely before slicing.
- Store the cake covered in foil or plastic wrap, at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Nutitrion

Serving Size: 1 slice
Calories: 312 kcal
Carbohydrates: 34 g
Protein: 4 g
Fat: 16 g
Saturated Fat: 5 g
Trans Fat: 0.2 g
Cholesterol: 56 mg
Sodium: 327 mg
Sugar: 22 g
Unsaturated Fat: 9 g

Reviews

Melissa Bauer on 2025-12-08 (5 stars):
I am going to make this for Christmas this year! It looks amazing!! *enter*
Mary LeDuc on 2025-10-31 (5 stars):
I used chocolate cake pudding mix. then I substituted Kahlua for the run. OMG! I also made a thinned down chocolate icing and drizzled it on the cake. This is one of 2 cakes I'm usually asked to bring to potlucks & bbq's.
Michelle C on 2024-12-21 (2 stars):
This is NOT the original Bacardi Rum Cake recipe. I have that recipe in a Bacardi recipe booklet I've had since the 1980's. This author indicates she has substituted avocado oil for the vegetable oil and put half of the nuts from the topping into the cake, itself. Those changes are fine. The change that is not mentioned is the reduction of sugar in the glaze from 1 cup to 1/2 cup. Many recipes have more sugar than necessary, and I often reduce it, too. So I tried this recipe with the reduced sugar in the glaze. Unfortunately, it was not as good. it changed the consistency of the glaze, and also the quantity and thereby the extent to which it penetrates the cake. It reduced a sassy run-infused cake to a yellow cake with a little rum around the edges. Use the whole cup of sugar if you want a stunning special occasion cake.
Just Me on 2024-11-29 (5 stars):
I made this with both a regular and a gluten free box mix. I used both pecans and walnuts. I mixed the cake mix with the pudding before adding the wet ingredients. I used melted butter instead of vegetable oil. The guests RAVED over both versions. Take your time spooning the glaze, give the cake time to absorb. And DO use a skewer, not toothpicks to poke the holes. I havent used a box mix in well over a decade, but this recipe is amazing. Thank you so much!
Mary Wood on 2024-11-10 (5 stars):
Has anyone made this recipe and used the small bundt cake pans? If so, how many smaller cakes does the recipe make? I love this cake and would like to share it with friends as individual cakes not a piece of cut cake. Thanks for any tips! Mary
Pete Xander on 2023-06-27 (5 stars):
The many recipes online use the CURRENT cake mix and instant pudding packages. The true recipe --as you printed. thank you! -- is an 18.5 oz. cake mix; now the packages are 15.25 oz. The Jell-O instant vanilla pudding mix used to be 3.75 oz.; it's now a 3.4 oz. package. Corporate greed run amok. Re: the rum cake, my late brother and I were going on a 12-day fishing trip down the length of the Baja California peninsula, and I'd been baking the rum cake for a few years, so I made one to see just how long it would last in the dry desert heat. On Day 10, I split the remaining chunk between us, and it was just as moist as on Day One! The REAL difficulty was in waiting so long to finish it off! I have only ever used pecans, but then again, I'm a snob and long-time cook and a former caterer. I raised my kids by myself when they were 5 and 3, and I had become disabled and unable to work, so I made dinners from cuisines around the world so they wouldn't notice how destitute we were. And yes, at the end of the month, there were times when I said "I had a late lunch" or "my back pain killed my appetite (true enough!)" because there wasn't enough food for all of us. I even was at a total loss until I remember the kid's story about "Stone Soup," so I read them the book and we went out on the dirt access road in the forest to find their own rocks to give the soup "the best flavor." In went leftover meats or gravies; any frozen or leftover vegetables, and beef or chicken stock, whatever we had. They loved it so much they would ask for it every couple of weeks! Both kids are in their early 30s, and my daughter has given me the best grandsons ever. Both of my kids are terrific cooks, and my daughter was a vegetarian until health concerns forced her to eat meats again, and she did terrific dinners. My mom bought me a high-carbon steel chef's knife from Solingen, Germany in 1973, and I've told my grandsons whoever is the better cook inherits the knife. I went over for tacos last night, and my daughter had my older grandson, who's 8, frying the corn tortillas a few seconds on each side. He did two dozen of them, each one cooked perfectly. So what did he say to me? Not "Hi, Papa!" but "I'm GOING to win the chef's knife!"
Ginny on 2023-02-24 (5 stars):
This is such a great recipe, always a hit when I make it. I leave out the nuts.

Bacardi Rum Cake

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