Bacardi Rum Cake
User Reviews
4.9
Bacardi Rum Cake
Description
This rum cake uses a yellow cake mix combined with instant vanilla pudding, eggs, water, vegetable oil, dark rum, and chopped pecans for texture. After mixing to a thick, smooth batter, half the pecans are sprinkled into a prepared bundt pan with vegetable oil and flour to prevent sticking, then the batter is poured in. Baking at 325°F for about 50-55 minutes until golden and springy ensures the cake cooks evenly.
The glaze, made by melting butter with water and sugar, then adding rum, is poured over the cake once slightly cooled. The cake is pricked with a skewer so the glaze penetrates deep, keeping it moist and infusing it with rum flavor throughout. This results in a moist, dense cake with nutty notes from pecans and a distinct rum aroma and taste.
If using a yellow cake mix already containing pudding, the recipe notes to omit separate instant pudding and adjust eggs and oil accordingly to maintain proper texture. The cake can be served as a sweet dessert, often enjoyed with coffee or cream to balance the rum richness.
Ingredients
Cake
- 2 Tablespoons vegetable oil for greasing your bundt pan
- 2 Tablespoons flour for dusting the pan
- 1 cup pecans finely chopped and divided, or walnuts
- 1 box yellow cake mix 18 1/2 oz package
- 3 3/4 ounce vanilla pudding mix instant
- 4 egg large
- 1/2 cup water
- 1/2 cup vegetable oil or avocado oil
- 1/2 cup rum dark
Glaze
- 4 ounces butter
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup rum dark
Instructions
- Preheat oven to 325*F. Brush or wipe bundt pan with oil making sure to get into all the crevices so that the cake will come out easily. Dust with flour and remove excess.
- Sprinkle 1/2 cup nuts in the bottom of the pan and set aside.
- Place the cake mix, pudding mix, remaining 1/2 cup nuts, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 50-55 minutes.
- Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Poke holes in the bottom of the cake with a long wooden skewer. Drizzle some of the glaze over the bottom of the cake and let it set for a few minutes. Run a long knife along the edges of the cake and invert on a serving plate. Poke holes all over the top of the cake with a wooden skewer and pour the remaining glaze over the top of the cake
Glaze
- Place butter in a small saucepan and melt it over low heat, then add the water and sugar, stirring.
- Increase the heat to medium and bring the mixture to a boil. Reduce the heat slightly and let the glaze simmer until thickened, about 4 minutes, stirring constantly. Remove the pan from the heat and stir in the rum.
- Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow cake to cool completely before slicing.
- Store the cake covered in foil or plastic wrap, at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
- When using a cake mix that already contains pudding, omit the instant pudding and adjust egg count to 3 and oil to 1/3 cup for best texture.
- Grease and flour the bundt pan thoroughly to ensure easy release, and sprinkle pecans inside before adding batter for distribution.
- After baking, cool the cake 20 minutes before glazing, then pierce with a skewer to allow glaze absorption.
- The glaze is poured warm over the cake; it soaks in to keep the cake moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 312kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 327mg | 14% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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