Bacardi Rum Cake
recipe at a glance
4 stars - 13 reviews
ready in: 1-2 hrs
serves/makes: 10recipe id: 9992cook method: oven, stovetop
1 cup pecans, chopped
1 package yellow cake mix, no pudding mix
1 package instant vanilla pudding mix
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.
668 calories, 35 grams fat, 72 grams carbohydrates, 6 grams protein per serving
ratings & reviews
|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??
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.
Oct 18, 2013 SparkydogMember since: March 16, 2008
Super easy and always turns out great! I make this at least twice a year and there is never anything left.
Oct 2, 2013 Guest Foodie
Best rum cake I think I've ever had!
Dec 5, 2009 too wise
does this cake need refigeration or will it keep at room temp, how long...thanks
Nov 17, 2009 rah
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.
Jan 10, 2009 jolly joyce
I make this cake for every function I have and it's still a big hit.
Dec 18, 2008 Mary
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.
Dec 9, 2008 Arlene
I'm going to make this for Christmas. The recipe doesn't indicate dark or light rum. What did you use?
Nov 20, 2008 Queenofpollock
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.
Jan 2, 2008 ndutyme
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!!)