Bacardi rum cake was a huge hit back in the 1970s.
Once you’ve tried it, you’ll understand why. This cake is mega moist, fluffy, and bursting with buttery and nutty flavors!
What makes the cake extra special is the addition of Bacardi. The deep-flavored rum complements butter so well, they’re a match made in heaven.
Both present in the cake and the butter glaze, this dessert definitely packs a punch, but without being overwhelmingly intense.
Is it safe for kids? Nope, but that’s fine, as adults deserve a treat, too! Plus, this cake is so good, you won’t want to share.
Bacardi Rum Cake with Rum Butter Glaze
This Bacardi cake is a moist butter sponge cake infused with, of course, Bacardi. The rum is what gives it its unique and iconic flavor.
It’s baked in either a bundt or tube pan which gives it such a pretty presentation. You won’t even need to frost it to look holiday-worthy.
It looks and tastes super fancy, but shockingly, it’s an incredibly easy recipe. In fact, you don’t even need to make the batter from scratch.
Yep, this recipe calls for the good-old combination of yellow cake mix and instant vanilla pudding, which makes it so easy peasy.
For the Cake:
- Pecans Or Walnuts – Toast them for a deeper flavor! Place the nuts in a skillet with no oil over medium heat and stir until fragrant, about 3 to 5 minutes.
- Yellow Cake Mix – It’s such a surprise how this cake isn’t completely made from scratch but tastes like it is!
- Vanilla Instant Pudding Mix – It makes the cake moist.
- Eggs – They’re the binding ingredient that gives the cake its structure.
- Cold Water – Cold water delays the melting of the fat in the batter, which is key in making the cake lighter and softer. The slower the fat melts, the higher the batter rises during baking.
- Cooking Oil – It makes the cake super moist. I like using corn oil best because it keeps the cake tender and moist for days, even when refrigerated.
- Bacardi – This is rum cake, after all! Use either dark or golden rum for the best flavor. The sweet and nutty flavors make the cake stand out.
For the Glaze:
- Butter – If you like a little bit of saltiness to your glaze, feel free to use salted butter.
- Sugar – For sweetness. Unlike other glaze recipes that call for powdered sugar, you can use granulated here. The sugar will dissolve as the glaze cooks, so you don’t have to worry about it being grainy.
- Bacardi – You’ll add the rum post-cooking, which means you’ll get the full flavor of the alcohol in the glaze. If you’re not using Bacardi, be sure to use rum whose taste you actually like.
Tips for the Best Bacardi Rum Cake
- Grease the bundt pan well, otherwise, you won’t be able to release the cake from it. Prepare the pan by greasing it generously with either butter or non-stick spray, then lightly dusting it with flour.
- Don’t over-mix the batter, or the cake will be dense and rubbery. Stop as soon as you no longer see streaks of cake mix in the mixture. You won’t need an electric mixer here, just a wire whisk will do.
- If you don’t have a bundt pan, you can bake the cake in a 9×13-inch round pan or a loaf pan. Just be sure to monitor the cake as it bakes, as the length of baking won’t be the same.
- Most of the alcohol in the rum (about 85%) evaporates during baking, so there’s barely any liquor in the cake. But since you add the rum to the glaze post-cooking, expect it to have a full rum flavor. If you’re worried about the amount of rum that goes into the glaze, start with just a few splashes and taste as you mix.
- If you notice the surface of the cake to be browning too much, loosely cover the pan with foil to keep the top from burning.
- Make the cake a day ahead. Rum cakes taste better the next day. Rum doubles as a preservative, too, so the cake keeps well for a long time. You can even ship it overseas!
- Topping Suggestions:
- Pineapple rings with maraschino cherries inside the rings. They give the rum cake a tropical flair.
- Seedless green grapes will complement the cake’s taste and texture well. Plus, they make for a pretty presentation!
- Rum cake is sensational on its own, but even better with a scoop of ice cream on top!
- Storage and Freezing Instructions:
- Wrap the cake tightly with plastic wrap and store it at room temperature for up to 4 days. You can also refrigerate for up to a week.
- Bacardi rum cakes freeze well, too. Wrap the cake tightly with plastic wrap and place it in a freezer bag. Freeze for up to 3 to 4 months. Let it thaw in the fridge overnight before serving.
Tip: freeze individual slices instead of the entire cake.
This allows you to retrieve single portions and not have to defrost the whole thing only to end up having to refreeze the leftovers.
What rum is best for rum cake?
The original Bacardi rum cake recipe calls for Bacardi Ocho.
It’s a golden rum with “a deep, layered, and mellow flavor of dried fruits” and notes of oak and spices.
The brand also suggests you use Bacardi spiced rum or Bacardi Oro as alternatives.
As for me, I think any good-quality golden or dark rum works! The important thing is that you like its taste.
My rule is, if you like its flavor in cocktails, you’ll like it in a cake.
My preference, though, is Bacardi Black. It’s the sweetest out of all the Bacardi rums!
Other Cake Mix Recipes You’ll Love
- Too Much Chocolate Cake
- Lemon Sour Cream Cake
- Crack Cake
- Root Beer Float Cake
- Lemon Cake with Lemon Cake Mix
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?