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

Bacardi Rum Cake


  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x

Description

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!


Scale

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
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
  • Maraschino cherries and seedless green grapes, for serving and garnish (optional)

For the Glaze:

  • 1/2 cup butter (1 stick)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup Bacardi dark rum

Instructions

  1. 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).
  2. Evenly sprinkle pecans in bottom of pan.
  3. 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.
  4. Pour batter over pecans.
  5. Bake for 50 to 60 minutes, or until toothpick inserted is removed clean.  Place on a baking rack to cool.
  6. 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.
  7. 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.
  8. 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.
  • Category: Dessert
  • Method: Bake
  • Cuisine: Caribbean

Keywords: rum cake recipe, bacardi rum cake