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    Home » Recipes » Sweets

    By Amy · Published: Oct 29, 2019 · Updated: Feb 24, 2021 · This post may contain affiliate links. Please read my disclosure policy 4 Comments

    Bacardi Rum Cake

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    Front view of a rum bundt cake on a cake stand with overlay text.

    This easy, moist and delicious Bacardi Rum Cake prepared with a boxed cake mix and topped with a butter rum glaze is a classic holiday dessert!

    A rum bundt cake on a white cake stand garnished with green grapes and maraschino cherries

    If you’ve never had the privilege of tasting (or baking) this cake, don’t let the boxed cake mix fool you.  It’s one of the most delicious cakes I’ve ever eaten, and I make it for many occasions… not just the holidays!

    Bacardi rum cake that has a slice removed on a white cake stand.

    Serving and garnishing this cake with maraschino cherries and seedless green grapes makes a beautiful presentation, and the fruit complements the cake perfectly.  However, this cake is quite beautiful and delicious on its own.

    Bacardi rum bundt cake on a white cake stand.

    How to Store This Bacardi Rum Cake

    Store in an airtight container in the refrigerator for up to 5 days.

    Can This Cake Be Frozen?

    Yes!  Wrap securely in plastic wrap, then wrap in aluminum foil (or place in a resealable plastic bag) and freeze for up to 3 months.  Place in the refrigerator overnight to defrost.

    A slice of Bacardi rum cake on a white plate with a fork.

    For a tropical variation on this cake, be sure to check out my Tropical Rum Cake.  Enjoy!

    A rum bundt cake on a white cake stand garnished with green grapes and maraschino cherries

    Bacardi Rum Cake

    This easy, moist and delicious rum cake prepared with a boxed cake mix and topped with a butter rum glaze is a classic holiday dessert!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Caribbean
    Keyword: bacardi rum cake, rum cake recipe
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    Servings: 8
    Author: Amy

    Ingredients

    For the Cake:

    • 1 cup chopped pecans
    • 1 (15.25 ounce) box butter golden cake mix
    • 1 (3.4 ounce) box instant vanilla pudding mix
    • 4 large eggs
    • ½ cup water
    • ½ cup vegetable oil
    • ½ cup Bacardi dark rum
    • Maraschino cherries and seedless green grapes for serving and garnish (optional)

    For the Glaze:

    • ½ cup butter 1 stick
    • 1 cup granulated sugar
    • ¼ cup water
    • ½ cup Bacardi dark rum

    Instructions

    • Preheat your oven to 325 degrees F.  Spray a bundt pan (with at least a 12-cup capacity) with cooking spray (or grease and flour pan).
    • Evenly sprinkle pecans in bottom of pan.
    • In a large mixing bowl, mix together the cake mix, pudding mix, eggs, water, vegetable oil and rum with a mixer on medium speed until smooth.
    • Pour batter over pecans.
    • Bake for 50 to 60 minutes, or until toothpick inserted is removed clean.  Place on a baking rack to cool.
    • Prepare the glaze while cake is cooling.  Melt butter in a small saucepan over medium heat.  Add sugar and water and stir to combine.  Increase heat to high and bring to a boil.  Boil for 4 to 5 minutes until thickened, stirring frequently.  Remove from heat and slowly add rum (exercise caution when adding rum, mixture will bubble).  Stir to combine.
    • Once cake has cooled, invert onto a serving plate.  Using a skewer or toothpick, pierce holes throughout the cake.  Drizzle glaze over tops and sides of cake, allowing it to absorb the glaze.
    • Serve and garnish with maraschino cherries and/or grapes, if desired.

    Notes

    • Nutrition info does not include fruit.
    • Cook time includes time to prepare glaze.
    • Store in an airtight container in the refrigerator for up to 5 days.
    • To freeze, wrap securely in plastic wrap, then wrap in aluminum foil (or place in a resealable plastic bag) and freeze for up to 3 months.  Place in the refrigerator overnight to defrost.

    Nutrition

    Calories: 773kcal | Carbohydrates: 82g | Protein: 5g | Fat: 41g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 515mg | Potassium: 97mg | Fiber: 1g | Sugar: 63g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 2mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published December 16, 2011.  Updated with photographs, recipe slightly revised and republished on October 29, 2019.

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    Reader Interactions

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      Recipe Rating




    1. Sylvia Ross says

      December 14, 2020 at 1:05 am

      I would like to make mini pan cakes. Can I mix the pecans into the batter instead ?

      Reply
      • Amy says

        December 14, 2020 at 11:17 am

        Hi Sylvia – I haven’t tested it this way, so I can’t say with 100% certainty… but I wouldn’t hesitate to try it. Let us know how it turns out if you make it! 🙂

        Reply
    2. Valerie says

      December 06, 2020 at 5:03 pm

      5 stars
      I have been making this rum cake for years during the holidays. It’s a big hit with family and friends..

      Reply
    3. Lazy Foodie says

      October 31, 2019 at 10:43 am

      5 stars
      It looks so yummy, cannot wait to try. Love the fact that you used a cake mix, which makes it easier yet has your own signature. Thanks for sharing.

      Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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