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

Bacardi rum cake

The Spruce

Prep: 25 mins
Cook: 60 mins
Cool: 30 mins
Total: 115 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
403 Calories
20g Fat
46g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 403
% Daily Value*
Total Fat 20g 25%
Saturated Fat 6g 28%
Cholesterol 62mg 21%
Sodium 393mg 17%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 4%
Total Sugars 33g
Protein 4g
Vitamin C 0mg 0%
Calcium 92mg 7%
Iron 1mg 6%
Potassium 73mg 2%
*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.

"Growing up in Miami, there was not one holiday party that did not include a rum cake. This reminded me of home, but I think the walnuts and pretty Bundt pan really made this a unique cake. Plus, the ease of cake mix and instant pudding made it very user friendly." —Tracy Wilk

Rum Cake
A Note From Our Recipe Tester


For the Cake:

  • 1 cup pecans or walnuts, chopped and toasted

  • 1 (15.25-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 (1 stick) butter

  • 1/4 cup water

  • 1 cup sugar

  • 1/2 cup Bacardi dark rum

Steps to Make It

For the Cake

  1. Gather the ingredients.

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

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

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

    combine all cake ingredients
     The Spruce
  5. Pour into the 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. Let the cake cool in the pan for at least 30 minutes, and then invert onto a 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 the butter in a saucepan.

    melt butter for glaze for Bacardi rum cake
     The Spruce
  2. Stir in the 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 the rum. Note: Adding the rum will create a lot of steam. Be careful not to burn yourself.

    Remove from heat and stir in rum
     The Spruce
  5. Drizzle the glaze over the top of the Bacardi rum cake. Use a brush or spoon to re-glaze the cake with any drippings on the bottom of the plate.

    Drizzle glaze over top of Bacardi Rum Cake
     The Spruce


  • 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 a 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 out at room temperature for up to four days or refrigerate for up to seven 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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