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
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


1Preheat 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.
2Glaze: 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.

About Bacardi Rum Cake

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