This exquisite Bacardi Rum Cake is a delightful pudding cake baked in a round pan and infused with rich dark rum. You’ll be pleasantly surprised at how simple it is to prepare—making it an ideal treat for the holidays!
One fantastic aspect of this classic rum cake is that it tastes even better the next day, as the rum glaze has ample time to soak in. The only downside? With so many fans of this cake, you might find it hard to have any leftovers after the first day!
If you’re eager to savor this delectable dessert, be sure to check out the full recipe and step-by-step instructions in this post.
INGREDIENTS
- 1 cup chopped pecans or walnuts
- 1 package (14.25 ounces) yellow cake mix*
- 1 package (3.4 ounces) vanilla pudding mix**
- 4 eggs
- 1/2 cup cold water
- 1/2 cup Wesson oil
- 1/2 cup Bacardi rum (80 proof)
- 1/4 pound butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Bacardi rum (80 proof)
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube or 12-cup Bundt pan.
- Prepare the Nuts: Sprinkle the chopped nuts evenly over the bottom of the prepared pan.
- Mix the Cake Batter: In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, cold water, oil, and 1/2 cup of Bacardi rum. Mix well until all ingredients are thoroughly combined.
- Pour the Batter: Carefully pour the cake batter over the nuts in the pan.
- Bake: Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Once baked, let the cake cool for a few minutes, then invert it onto a serving plate.
- Glaze the Cake: Using a skewer or fork, prick holes in the top of the cake. Prepare the glaze by melting the butter in a saucepan. Stir in 1/4 cup water and 1 cup granulated sugar. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup of Bacardi rum.
- Apply the Glaze: Spoon and brush the glaze evenly over the top and sides of the cake, allowing it to soak in. Repeat this process until all the glaze has been used.
NOTES
- The amounts for the cake mix and pudding mix have been updated to reflect current sizes; the packaging was larger in the 1970s.
** If using a yellow cake mix that already includes pudding, omit the instant pudding and use 3 eggs instead of 4, along with 1/3 cup oil instead of 1/2 cup.
Optional: For an extra touch, decorate the cake with a border of sugar frosting or whipped cream before serving. Enjoy!
