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!
This cake is extra special because of the 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 it’s not too overwhelming.
Is Bacardi rum cake safe for kids? Nope, but that’s fine. 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.
Ingredients
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 taste. 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 butter or non-stick spray, then 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.
- No Bundt pan? No problem! You can bake the cake in a 9×13-inch round pan or a loaf pan. Monitor the cake as it bakes, as the length of baking won’t be the same.
- Want to get the best rum flavor? Most of the rum’s alcohol (around 85%) evaporates in baking, leaving minimal liquor in the cake. Add the rum to the post-cooking glaze for a full flavor. If concerned about the glaze’s rum content, start with a few splashes and adjust to taste.
- Is your cake getting too brown? 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
Rum cake is sensational on its own. But it’s even better with a scoop of ice cream on top!
Rum raisin, vanilla, pistachio, or chocolate are fantastic choices. Or add some tropical flair with banana or pineapple ice creams.
You can also try these delicious (non-ice cream) options:
- Pineapple rings with maraschino cherries inside the rings. They give the rum cake a tropical flair.
- Add seedless green grapes to the top. They will complement the cake’s taste and texture well. Plus, they make for a pretty presentation!
How to Store and Freeze Bacardi Rum Cake
Storing
Wrap the cake tightly with plastic wrap. Store it at room temperature for up to 4 days. You can also refrigerate for up to 1 week.
Freezing
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.
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.” You’ll also notice notes of oak and spices.
The brand 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
Bacardi Rum Cake
10
servings25
minutes1
hour669.4
kcalThis Bacardi rum cake is full of buttery and nutty flavors! Learn how to make the easy recipe, plus, get tips for the very best rum cake.
Ingredients
- For the Cake:
1 cup chopped pecans or walnuts
1 (520-gram) package yellow cake mix
1 (92-gram) package vanilla instant pudding mix
4 eggs, room temperature
1/2 cup cold water
1/2 cup cooking oil
1/2 cup Bacardi dark or golden rum
- For the Glaze:
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark or golden rum
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a 10-inch tube pan or 12-cup Bundt pan generously with non-stick spray or butter. Dust the greased pan with flour and shake off the excess. Sprinkle nuts into the bottom of the pan.
- In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil, and rum until smooth and well-combined.
- Pour the batter over the nuts. Bake it for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Flip it over onto a serving plate.
- Meanwhile, prepare the glaze. Melt the butter in a saucepan over medium heat. Pour the water and sugar. Boil and stir until the sugar is dissolved, about 5 minutes. Remove it from the heat and stir in the rum.
- Brush the glaze evenly on top of and the sides of the warm cake. Allow the glaze to be fully absorbed by the cake. Repeat until all the glaze is used up. Let the cake cool completely. Serve and enjoy!
