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Bacardi Rum Cake


This tried-and-true recipe makes the moistest cake you'll ever eat. It's the one cake I know of that gets better as it ages... although most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. This cake also freezes beautifully.

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Rate this recipe 4.3/5 (12 Votes)
Bacardi Rum Cake 1 Picture


  • Cake---
  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
  • Glaze---
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum


Servings 12
Preparation time 25mins
Cooking time 85mins


Step 1

For Cake:
* Preheat oven to 325*

* Grease and flour 12-cup Bundt pan.

*Sprinkle nuts on bottom of pan.

* Combine all cake ingredients. Beat for 2 minutes on high with electric mixer.

* Pour into prepared pan.

* Bake for 1 hour.

* Cool in pan.

* Invert on serving plate and prick top with fork.

For Glaze:

* Melt butter in saucepan. Stir in water and sugar.

* Boil 5 minutes, stirring constantly.

* Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

* Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.

*I use milk for added nutritional value. Water may be used instead.


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