Snooks’ Bacardi Rum Cake
📜 Collection: GC | ✍️ Attribution: Snooks | 📂 Category: Desserts A classic, award-winning Bacardi rum cake recipe featuring a moist yellow cake and pudding mix base soaked in a rich buttery dark rum glaze.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hr | None | 1 Bundt cake (12-16 servings) |
🔪 Key Equipment
- 10-inch Bundt pan
- Large mixing bowl
- Electric mixer
- Wire rack
- Saucepan
- Toothpick or skewer
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Pecans or Walnuts | Chopped |
| 1 Package | Yellow Cake Mix | 2-layer size |
| 1 Package | Vanilla Instant Pudding Mix | Small size |
| 4 | Eggs | Large |
| ½ Cup | Water | Cold |
| ½ Cup | Oil | Vegetable oil |
| ½ Cup | BACARDI Dark Rum | 80 Proof |
For the Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Stick (½ Cup) | Butter or Margarine | Softened or sliced |
| ¼ Cup | Water | Room temperature |
| 1 Cup | Sugar | Granulated |
| ½ Cup | BACARDI Dark Rum | 80 Proof |
Instructions
Step 1: Bake the Cake
- Preheat oven to 325°F. Generously grease and flour a 10-inch Bundt pan.
- Sprinkle the 1 cup chopped pecans or walnuts evenly over the bottom of the prepared pan.
- In a large bowl, combine the 1 package yellow cake mix, 1 package vanilla instant pudding mix, 4 eggs, ½ cup cold water, ½ cup oil, and ½ cup BACARDI dark rum.
- Beat with an electric mixer at medium speed for 2 minutes until smooth.
- Pour the batter over the nuts in the pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
- Let the cake cool in the pan on a wire rack for 15 minutes while you prepare the glaze.
Step 2: Prepare Glaze and Finish
- In a saucepan, combine the 1 stick butter or margarine, ¼ cup water, and 1 cup sugar.
- Bring the mixture to a boil over medium heat, stirring constantly. Continue to boil for 5 minutes, still stirring until thickened and syrupy.
- Remove the pan from the heat and carefully stir in the ½ cup BACARDI dark rum.
- Generously prick the top surface of the warm cake (while it’s still in the pan) with an ice pick or wooden skewer.
- Slowly and evenly spoon the warm glaze over the cake, allowing it time to soak completely into the holes.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap or under a cake dome at room temperature for up to 4 days; the flavor often improves on the second day.
Original Recipe Scan
