home > recipes > meals / dishes > desserts > cakes > by cake type > using cake mix > yellow

Bacardi Rum Cake

recipe at a glance
Rating: 5/5 5 stars
11 reviews

ready in: 1-2 hrs
serves/makes:   10

recipe id: 9992
cook method: oven, stovetop
Bacardi Rum Cake Recipe
photo by: Rose Mary Mogan
Click image to view    |    add your own photo

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest


1 cup pecans, chopped
1 package yellow cake mix, no pudding mix
1 package instant vanilla pudding mix
4 eggs
1/4 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi rum


1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi rum


Preheat oven to 325 degrees F. Grease and flour 10-inch tube or 12-cup Bundt pan.

Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake about one hour. Cool for approximately 30 minutes and invert onto serving plate. Make glaze while cake is cooling. Prick all over the top of cake with a toothpick. Drizzle and smooth glaze evenly over top and sides, allowing glaze to soak into cake. Keep spooning the glaze over cake until all glaze has been absorbed.

Glaze: Melt butter in a medium size saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in rum slowly. While warm, spoon over cake.

added by



668 calories, 35 grams fat, 72 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like bacardi rum cake

comments & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe4

Registered Member at CDKitchen.com

Member since: April 6, 2010
REVIEW: recipe rating
Make this cake with spiced rum - even better!!!

Guest at CDKitchen.com

REVIEW: recipe rating
I use flavored rum such as Cruzan vanilla or coconut.It has a less alcohol taste.My family loves it.

Guest at CDKitchen.com
Nov 14, 2013

Guest Foodie
does this mean if you use a cake mix you don't need the pudding mix...that's how I take it??

CDKitchen Staff Reply:
The ingredients list states to purchase the cake mix that doesn't have pudding already in it (like some do). You need to add the pudding mix as a separate ingredient.

Registered Member at CDKitchen.com

Member since: March 16, 2008
REVIEW: recipe rating
Super easy and always turns out great! I make this at least twice a year and there is never anything left.

Guest at CDKitchen.com

REVIEW: recipe rating
Best rum cake I think I've ever had!

Guest at CDKitchen.com
Dec 5, 2009

too wise
does this cake need refigeration or will it keep at room temp, how long...thanks

Guest at CDKitchen.com

REVIEW: recipe rating
I didn't think this cake was very good. It had too much rum for my liking. Maybe it would taste better if I put less in.

Guest at CDKitchen.com

REVIEW: recipe rating
I make this cake for every function I have and it's still a big hit.

Guest at CDKitchen.com

REVIEW: recipe rating
I have made this cake for several years and it is really wonderful. I have been requested to bring it as a dessert at family Christmas dinners. I always make one to have on hand between Christmas and New Year's to serve when people drop by. The sauce is delicious--I warm it up in the microwave --not super-hot-- and put it in a pretty pitcher so guests can pour some on their portion. I use a dollop of whipped cream/coolwhip. The spiced peaches sounds good, too, and I think ice cream with the warm sauce would also be very good.

Guest at CDKitchen.com
Dec 9, 2008

I'm going to make this for Christmas. The recipe doesn't indicate dark or light rum. What did you use?


Guest at CDKitchen.com

REVIEW: recipe rating
I have made this cake many, many times, over the years, and it's absolutely wonderful! In answer to a reviewer's question, yes, you can freeze it for serving at a later time. I've never had a problem with this.

Guest at CDKitchen.com

REVIEW: recipe rating
This cake was awesome. However, if you don't have the bunt pan or loaf pan using regular cake pans. Just go easy on the glaze you will not use all of it. If you do, you are going to only have a RUM cake not a CAKE with RUM. (Get ready!!)