Bacardi Rum Cake

Rose M. Helle


I got this recipe from my sister - she makes it for her church bake sales and they always sell for the highest bids. This is the first time I am making it for myself. It puts the best just-baked fragrance throughout the house too!
I used the last 1/2 cup of nuts in with the glaze. Also, the next time I make this recipe, I will only make 1/2 recipe of the glaze, I thought was too much glaze.


☆☆☆☆☆ 0 votes

can serve as many as 18
30 Min
1 Hr


  • 1 c
    chopped, toasted pecans or walnuts
  • 1 box
    18-1/2 oz yellow cake mix
  • 1 box
    4-serving size instant vanilla pudding mix
  • 4
  • 1/2 c
    cold milk
  • 1/2 c
    vegetable oil
  • 1/2 c
    bacardi gold rum

  • 1 stick
  • 1/4 c
  • 1 c
  • 1/2 c
    bacardi gold rum

How to Make Bacardi Rum Cake


  1. Preheat oven to 325 degrees F. Grease and flour 12 cup bundt pan. Sprinkle nuts in the bottom of the pan. I used only 1/2 cup in the bottom of the pan.
  2. Glaze: melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam, be careful not to burn yourself. Do not add the rum until you remove the pan from the stove. The glaze is thin, but I put pieces of foil under the cake before pouring the glaze. Then I pull the sides of the foil up and it pushes the glaze that has dripped down into the sides of the cake. I also put a piece of foil in the middle of the cake, so I don't waste glaze in the center of the plate. After all the glaze is absorbed, I remove the foil and the plate is nice and clean. If you want a good "rummy" cake, you have to use all of the glaze.

Printable Recipe Card

About Bacardi Rum Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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