Bacardi Rum Cake: The Only Cake That Gets Better With Age

Bacardi rum cake

The Spruce

Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
344 Calories
19g Fat
35g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 344
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 26%
Cholesterol 62mg 21%
Sodium 384mg 17%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 2%
Total Sugars 33g
Protein 3g
Vitamin C 0mg 1%
Calcium 30mg 2%
Iron 0mg 3%
Potassium 62mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You don't have to be a Bacardi Rum drinker to enjoy this tasty rum cake. This tried-and-true recipe makes the moistest cake you'll ever eat. In fact, it's the one cake that gets better with age. Although, most of the time it doesn't last very long in your refrigerator due to the temptation to have more than one bite. Simply put, a Barcardi Rum Bundt Cake is the perfect dessert choice for almost any occasion.


For the Cake:

  • 1 cup pecans or walnuts, chopped and toasted

  • 1 (18 1/2-ounce) box yellow cake mix

  • 1 (3.4-ounce) package instant vanilla pudding mix

  • 4 large eggs

  • 1/2 cup cold milk

  • 1/2 cup vegetable oil

  • 1/2 cup Bacardi dark rum

For the Glaze:

  • 1/2 cup butter

  • 1/4 cup water

  • 1 cup sugar

  • 1/2 cup Bacardi dark rum

Steps to Make It

Note: while there are multiple steps to this recipe, this rum bundt cake is broken down into workable categories to help you better plan for baking.

For the Cake

  1. Gather the ingredients.

    Bacardi Rum Cake recipe ingredients
     The Spruce
  2. To make the cake, preheat oven to 325 F. Grease and flour 12-cup bundt pan.

    Grease and flour 12-cup bundt pan
     The Spruce
  3. Sprinkle nuts on the bottom of a pan.

    sprinkle nuts in bundt pan
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  4. Combine all cake ingredients—yellow cake mix, pudding mix, eggs, cold milk, oil, and rum. Beat for 2 minutes on high with an electric mixer.

    combine all cake ingredients
     The Spruce
  5. Pour into prepared pan.

    Bacardi Rum Cake batter poured into pan
     The Spruce
  6. Bake for 1 hour.

    baked Bacardi Rum Cake in bundt pan
     The Spruce
  7. Cool in pan. Invert onto serving plate.

    Bacardi Rum Cake cooled and inverted on plate
     The Spruce
  8. Prick top with a fork.

    prick top of rum cake with fork
     The Spruce

To Make the Glaze

  1. Melt butter in a saucepan.

    melt butter for glaze for Bacardi rum cake
     The Spruce
  2. Stir in water and sugar.

    add water and sugar for glaze for Bacardi Rum Cake recipe
     The Spruce
  3. Boil 5 minutes, stirring constantly.

    boil ingredients for glaze
     The Spruce
  4. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

    Remove from heat and stir in rum
     The Spruce
  5. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on the cake.

    Drizzle glaze over top of Bacardi Rum Cake
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  6. Serve and enjoy!


  • The longer this cake sits, the better the taste.
  • Enjoy it plain, or top it with vanilla ice cream. And for an extra special treat for adults, drizzle some more rum over the ice cream.
  • It's also the perfect cake to send as a gift through the mail because the rum acts as the perfect preservative. Many of these cakes have been shipped to soldiers overseas. Some folks have even baked them in canning jars and then shipped them overseas.

How to Store and Freeze

  • This rum cake can be covered or wrapped tightly with the option to leave sitting out at room temperature for up to 4 days or refrigerate for up to 7 days. 
  • Rum cake freezes beautifully. Wrap it tightly in plastic wrap, then place in a plastic freezer bag or airtight plastic container for 3 to 4 months. Make sure to thaw overnight in the refrigerator when ready to eat.

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