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

Bacardi Rum Cake Recipe

The Spruce

Ratings (134)
  • Total: 85 mins
  • Prep: 25 mins
  • Cook: 60 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
423 Calories
29g Fat
19g Carbs
17g Protein
(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 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.


  • 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

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

To make the cake, preheat oven to 325 F.

Sprinkle nuts on the bottom of a pan.

Combine all cake ingredients. Beat for 2 minutes on high with electric mixer.

Pour into prepared pan.

Bake for 1 hour.

Cool in pan. Invert onto serving plate.

Prick top with a fork.

To Make the Glaze

Melt butter in a saucepan.

Stir in water and sugar.

Boil 5 minutes, stirring constantly.

Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.