Get ready to elevate your dessert game with this Bacardi Rum Cake! It’s tender, flavorful, and has just the right amount of boozy goodness. Whether you’re baking for a special occasion or just want to indulge, this cake will definitely leave a lasting impression.
Jump to RecipeWhy You’ll Love This Bacardi Rum Cake
- Moist and Tender: Thanks to the pudding mix and rum glaze, this cake has a perfect, melt-in-your-mouth texture.
- Boozy Twist: The rum adds a delicious warmth and depth to the cake, making each bite full of rich flavor.
- Perfect for Gatherings: It serves a crowd, making it great for parties, holidays, or any celebration.
Ingredients You’ll Need
For the Cake:
- 1 Tablespoon unsalted butter, softened (for greasing)
- ½ cup chopped pecans – Adds a crunchy, nutty base to complement the soft cake.
- 1 (15.25 oz) package yellow cake mix – The base for a quick and easy cake.
- 1 (3.4 oz) package instant vanilla pudding mix – Keeps the cake moist and adds extra flavor.
- 4 large eggs – Provides structure and richness.
- ½ cup milk – Adds moisture to the cake batter.
- ½ cup vegetable oil – Makes the cake tender and moist.
- ½ cup Bacardi rum – The star ingredient that gives this cake its signature boozy flavor!
For the Glaze:
- ½ cup butter – Creates a rich and silky glaze.
- ¼ cup water – Helps dissolve the sugars.
- ½ cup granulated sugar – Adds sweetness and caramelization to the glaze.
- ½ cup brown sugar – For a deep, molasses-like flavor.
- ½ cup Bacardi rum – Infuses the glaze with that delicious rum kick.
Step-by-Step Instructions
1. Preheat the Oven and Prep the Pan
Preheat your oven to 325°F (163°C). Generously grease a 10-inch bundt pan with 1 Tablespoon of softened butter, making sure to get into all the crevices to prevent sticking.
2. Add Pecans to the Pan
Sprinkle ½ cup chopped pecans in the bottom of the prepared bundt pan. For an extra touch, sprinkle a little brown sugar over the pecans. This will create a lovely caramelized layer on the top once the cake is inverted.
3. Prepare the Cake Batter
In a large bowl, mix together the yellow cake mix and instant vanilla pudding mix. In a separate bowl, whisk together the eggs, milk, vegetable oil, and ½ cup Bacardi rum until smooth.
Pour the wet ingredients into the dry ingredients and stir until combined. This batter should be thick and creamy. Pour the mixture evenly into the prepared bundt pan, over the pecans.
4. Bake the Cake
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan while you prepare the glaze.
5. Make the Rum Glaze
In a medium saucepan, combine the butter, water, granulated sugar, and brown sugar. Bring the mixture to a boil over medium heat and let it cook for about 5 minutes, stirring occasionally. Remove from heat and stir in ½ cup of Bacardi rum. The glaze should be smooth and slightly thickened.
6. Soak the Cake with Glaze
Pour the hot glaze over the still-warm cake while it’s in the bundt pan. The cake will absorb all that delicious rum glaze, making it incredibly moist and flavorful. Let the cake soak for 15-20 minutes to ensure it absorbs the glaze fully.
7. Release the Cake from the Pan
Once the cake has soaked, use a butter knife to gently loosen the edges of the cake from the sides of the bundt pan. Carefully invert the cake onto a serving platter by flipping the pan upside down. The cake should release easily, revealing the beautiful, glossy pecan top.
8. Serve and Enjoy!
Slice into the cake and enjoy each moist, rum-soaked bite! This cake pairs beautifully with a cup of coffee or a little extra rum drizzle if you’re feeling adventurous.
Tips for the Perfect Bacardi Rum Cake
- Let the Cake Soak: Don’t rush the soaking process! The longer the glaze sits in the cake, the more flavorful and moist it becomes.
- Use Quality Rum: While Bacardi rum is perfect for this recipe, feel free to use your favorite dark rum. A good-quality rum will make all the difference.
- Make Ahead: This cake tastes even better the next day as the flavors have more time to meld. Make it a day in advance for optimal flavor!
Bacardi Rum Cake (Tender & Flavorful)
16
servings10
minutes45
minutes355
kcal55
minutesThis moist cake is packed with rum, pecans, and a sweet glaze. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion cake for a satisfying dessert.
Ingredients
- Cake
1 Tablespoon unslated butter softened
½ cup chopped pecans
1 15.25 oz package yellow cake mix
1 3.4 oz package instant vanilla pudding mix
4 large eggs
½ cup milk
½ cup vegetable oil
½ cup Bacardi rum
- Glaze
½ cup butter
¼ cup water
½ cup granulated sugar
½ cup brown sugar
½ cup Bacardi rum
Directions
- Cake
- First, preheat your oven to 325 degrees Fahrenheit. Generously grease a 10-inch bundt cake pan with 1 Tablespoon of unsalted butter.
- Place chopped pecans in the bottom of the bundt pan and sprinkle with a little brown sugar. Set aside.
- Add boxed cake mix and a package of dry vanilla pudding mix to a large bowl and stir to combine. Add eggs, milk, vegetable oil, and ½ cup of Bacardi rum in a separate bowl and whisk.
- Pour the wet mixture into the dry mixture and stir until combined. Pour mixture into bundt pan over the pecans.
- Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Set aside to cool.
- Glaze
- While the cake is cooling, make the glaze by combining butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes. Remove from heat and stir in 1/2 cup of rum.
- Pour the glaze over the cake while it remains in the bundt pan. Allow the glaze to soak into the cake for about 15-20 minutes.
- After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove the cake from the bundt pan by flipping it onto a platter.
- Serve and enjoy.
Notes
- I use Bacardi Spiced Rum in this recipe. Any kind of dark rum can be used in its place.
Why This Recipe is a Must-Try
If you love a dessert that’s rich, flavorful, and a little indulgent, this Bacardi Rum Cake is calling your name. It’s the perfect combination of buttery cake, crunchy pecans, and that irresistible rum glaze. Make this cake for your next holiday gathering or just because—you won’t regret it!
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 16 people | Calories: 355 kcal per serving