Bacardi Rum Cake
This moist and delicious rum cake is prepared with a boxed cake mix and drizzled with a rich butter rum glaze. An easy holiday dessert!
Servings 12
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.
- Mix together the cake mix, pudding mix, eggs, water, vegetable oil, and rum with a mixer on medium speed until smooth in a large mixing bowl.
- Pour batter over pecans.
- Bake for 50 to 60 minutes, or until a toothpick inserted is removed clean. Place on a cooling rack to cool.
- Prepare the glaze while the 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 very slowly pour in rum (*exercise caution when pouring in rum; mixture will vigorously 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.