Bacardi Rum Cake

Bacardi Rum Cake Recipe

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Sheri Mullins


This is extremely moist. It also won "Best Dessert" at my company's bake-off.


★★★★★ 1 vote

20 Min
50 Min


  • 1 c
    walnuts or pecans, chopped
  • 1 pkg
    yellow cake mix with pudding
  • 4
    eggs, large
  • 1/2 c
  • 1/2 c
    vegetable oil
  • 1/2 c
    light or dark rum

  • 1 1/2 c
  • 1/4 c
  • 1 c
  • 1/2 c
    light or dark rum

How to Make Bacardi Rum Cake


  1. Preheat oven to325 degrees. Spray with Pam 1 bunt pan.
  2. Sprinkle nuts on bottom of pan.
  3. Combine cake mix, eggs, water, vegetable oil and rum; beat until thoroughly mixed.
  4. Spoon batter over nuts and smooth the surface with the back of the spoon
  5. Bake for to minutes - test for doneness. When done, remove from oven and cool on rack for 10-15 minutes. Remove from pan and continue cooling.
  6. In a small heavy saucepan over low heat, melt butter. Stir in water and sugar; bring to boil and boil for 5 minutes stirring constantly. Remove from heat and stir in rum.
  7. Use a skewer and poke several small holes in top of cake. Spoon the still warm glaze over the top of the cake and allow to soak in. Repeat until glaze is used up.

Printable Recipe Card

About Bacardi Rum Cake

Course/Dish: Cakes

Show 3 Comments & Reviews

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