A classic, award-winning Bacardi rum cake recipe from ‘Snooks’. This incredibly moist Bundt cake is made with a yellow cake and pudding mix base, and is thoroughly soaked in a buttery dark rum glaze.
Author
Snooks
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake: | |
| 1 Cup | Chopped Pecans or Walnuts |
| 1 Package | Yellow Cake Mix (2-layer size) |
| 1 (small) Package | Vanilla Instant Pudding Mix |
| 4 | Eggs |
| ½ Cup | Cold Water |
| ½ Cup | Oil |
| ½ Cup | BACARDI Dark Rum (80 Proof) |
| For the Glaze: | |
| 1 Stick (½ Cup) | Butter or Margarine |
| ¼ Cup | Water |
| 1 Cup | Sugar |
| ½ Cup | BACARDI Dark Rum (80 Proof) |
Instructions
Cake
- Preheat oven to 325°F. Generously grease and flour a 10-inch Bundt pan.
- Sprinkle the chopped pecans or walnuts evenly over the bottom of the prepared pan.
- In a large bowl, combine the cake mix, pudding mix, eggs, cold water, oil, and ½ cup of dark rum.
- Beat with an electric mixer at medium speed for 2 minutes.
- Pour the batter over the nuts in the pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack while you prepare the glaze. Do not remove the cake from the pan yet.
Glaze & Finishing
- In a saucepan, combine the butter, water, and sugar.
- Bring the mixture to a boil over medium heat, stirring constantly. Continue to boil for 5 minutes, still stirring.
- Remove the pan from the heat and carefully stir in the ½ cup of rum.
- Generously prick the top surface of the warm cake (while it’s still in the pan) with an ice pick or skewer.
- Slowly and evenly spoon the warm glaze over the cake, allowing it time to soak into the holes.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
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