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

Rum bundt cake
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  • 85 mins
  • Prep: 25 mins,
  • Cook: 60 mins
  • Yield: 12 to 16 servings
Ratings (109)

You don't have to be a Bacardi Rum drinker to enjoy this tasty 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. It's also the perfect cake to send as a gift through the mail because the rum acts as the perfect preservative. It also freezes beautifully. Simply put, a Barcardi Rum Bundt Cake is the perfect dessert choice for almost any occasion.

I have made this Bacardi Rum Cake many, many times. It is not only the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cake sits, the better the taste. Many of these cakes have been shipped to soldiers overseas. Some folks have even baked them in canning jars and then shipped them  overseas.

What You'll Need

  • For the Cake:
  • 1 cup pecans or walnuts (chopped and toasted)
  • 1 18 1/2 ounce yellow  cake mix
  • 1 package instant vanilla pudding mix (3.4 ounces)
  • 4 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

How to Make It

  1. To make the cake, preheat oven to 325 F.
  2. Grease and flour 12-cup Bundt pan.
  3. Sprinkle nuts on the bottom of a pan.
  4. Combine all cake ingredients.
  5. Beat for 2 minutes on high with electric mixer. Pour into prepared pan.
  6. Bake for 1 hour.
  7. Cool in pan. Invert onto serving plate.
  8. Prick top with a fork.
  9. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.

To Make the Glaze

  1. Melt butter in a saucepan.
  1. Stir in water and sugar.
  2. Boil 5 minutes, stirring constantly.
  3. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Nutritional Guidelines (per serving)
Calories 423
Total Fat 29 g
Saturated Fat 10 g
Unsaturated Fat 11 g
Cholesterol 94 mg
Sodium 601 mg
Carbohydrates 19 g
Dietary Fiber 2 g
Protein 17 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)