Bacardi Rum Cake
📜 Collection: PatsyCollection | ✍️ Attribution: Billiepaul | 📂 Category: Desserts A classic and incredibly moist Bundt cake from Billiepaul, made easy with a cake mix base. It’s infused with a generous amount of rum and soaked in a buttery rum glaze.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | None | 12–16 servings |
🔪 Key Equipment
- Bundt pan
- Electric mixer
- Large mixing bowl
- Saucepan
- Wooden skewer
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Box | Cake Mix | Yellow, butter flavor preferred |
| 1 Package | Vanilla Pudding | Instant mix |
| 4 | Eggs | Large |
| ½ Cup | Water | Cold |
| ½ Cup | Oil | Corn oil suggested |
| ½ Cup | Rum | Light or dark |
| ½ Cup | Pecans | Chopped, or walnuts |
For the Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ¼ lb (1 Stick) | Butter | Unsalted or salted |
| ¼ Cup | Water | None |
| 1 Cup | Granulated Sugar | None |
| ½ Cup | Rum | Dark rum, 80 proof recommended |
Instructions
Cake
- Preheat oven to 325°F-350°F. Generously grease and flour a Bundt or tube pan.
- Sprinkle the ½ cup chopped pecans or walnuts evenly over the bottom of the prepared pan.
- In a large bowl, combine the 1 box cake mix, 1 package vanilla pudding mix, 4 eggs, ½ cup rum, ½ cup oil, and ½ cup cold water. Beat with an electric mixer as directed on the cake mix box.
- Pour the batter into the prepared pan over the nuts.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes before inverting it onto a serving platter.
Glaze
- While the cake is cooling, combine the ¼ lb (1 stick) butter, ¼ cup water, and 1 cup granulated sugar in a saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly. Continue to boil and stir for 5 minutes until fully incorporated.
- Remove the pan from the heat and carefully stir in the ½ cup rum.
- Use a toothpick or skewer to poke many holes in the top and sides of the warm cake.
- Slowly brush or pour the hot glaze over the cake, allowing time for it to soak in until fully absorbed and fragrant.
💡 Make-Ahead & Storage: Store the rum cake covered tightly at room temperature for up to 4 days, as the alcohol content helps preserve it while keeping it moist.
Original Recipe Scan
