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+ servings
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!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8


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


  • 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.


  • 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.