Bacardi Rum Cake Recipe (Tender & Flavorful)

This Bacardi Rum Cake Recipe is incredibly moist and boozy. It’s made with Bacardi rum and other simple ingredients, this cake is easy to make but tastes amazing.

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Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

Bacardi Rum Cake is a delicious yellow cake soaked in rum, resulting in a sweet and rum-flavored dessert. This dessert is for adults only. It begins with rum in the batter and soaks the baked cake in more rum. Did I mention this cake was boozy?

The Caribbean produces the majority of rum, and that region gave rise to rum cake. I had a great time at the Bacardi factory in Puerto Rico, learning about various rums and how to enjoy them. Adding rum to cake is a great way to enjoy the flavors.

Rum cakes can vary, from black fruit cake to yellow cake soaked with a good bit of rum. For this cake, I chose to use Bacardi spiced rum. Spiced rum adds a unique flavor to this recipe and goes well with the vanilla flavor in the cake mix.

If you prefer a cake without cake mix, you can try this rum cake made from scratch.

Ingredients Needed:

• Unsalted butter: This is used to grease the bundt pan and for the glaze.
• Pecans: Chopped pecans. You can also use other chopped nuts, like walnuts or pistachios. You can also omit the nuts if you prefer.
• Dry ingredients: Yellow cake mix and vanilla pudding. Keeps the recipe easy and moist.
• Wet ingredients: Milk, vegetable oil, and Bacardi rum.
• Sugar: Both brown sugar and granulated sugar are used to make the sweet rum glaze.

How to make Bacardi Rum Cake

First, preheat your oven to 325 degrees Fahrenheit.

Bake the Cake

Generously grease a 10-inch bundt cake pan with 1 Tablespoon of unsalted butter.

Place chopped pecans in the bottom of the bundt pan and sprinkle with a little brown sugar. Set aside.

Add boxed cake mix and a package of dry vanilla pudding mix to a large bowl and stir to combine. In a separate bowl, add eggs, milk, vegetable oil, and ½ cups of Bacardi rum and whisk.

Pour the wet mixture into the dry mixture and stir until combined. Pour mixture into bundt pan over the pecans.

Then, bake the cake in the preheated oven for 45-50 minutes or until a toothpick is inserted into the cake clean. Set aside to cool.

Make the Glaze

Make the glaze by combining butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan over medium heat. Bring to a boil and boil for about 5 minutes. Remove from heat and stir in 1/2 cup of rum.

Next, pour the glaze over the cake while it remains in the bundt pan. Allow the glaze to soak into the cake for about 15-20 minutes.

After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove the cake from the bundt pan by flipping it onto a platter.

Serve and enjoy.

How to store Bacardi rum cake?

Depending on your preference, you can store it in an airtight container at room temperature or in the fridge. Serve the cake at room temperature for the best flavor and texture. The cake will stay fresh for three days at room temperature or up to a week if refrigerated.

You can wrap and freeze this cake for up to three months. Thaw it in the refrigerator overnight and bring it to room temperature before enjoying it.

Does the rum bake out of the rum cake?

Some of the rum is evaporated during the baking process, but not all of it. The cake is soaked in additional rum after baking.

How to give rum cakes as gifts?

You can bake smaller portions of these cakes in smaller bundt cake pans or even muffin pans. Reduce the baking time if making smaller versions of this recipe. The smaller versions make great Christmas and Holiday gifts.

Looking for more delicious dessert recipes? Try these out

• Blue Velvet Cake
• Pound Cake
• Sweet Potato Pie

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4.80 from 15 votes

Bacardi Rum Cake (Tender & Flavorful)

This Bacardi Rum Cake Recipe is incredibly moist and boozy. Made with Bacardi rum and other simple ingredients, this cake is easy to make but tastes amazing.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 16 people

Calories 355kcal

Ingredients

Cake

• 1 Tablespoon unslated butter softened
• ½ cup chopped pecans
• 1 15.25 oz package yellow cake mix
• 1 3.4 oz package instant vanilla pudding mix
• 4 large eggs
• ½ cup milk
• ½ cup vegetable oil
• ½ cup Bacardi rum

Glaze

• ½ cup butter
• ¼ cup water
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup Bacardi rum

Instructions

Cake

• First, preheat your oven to 325 degrees Fahrenheit. Generously grease a 10-inch bundt cake pan with 1 Tablespoon of unsalted butter.
• Place chopped pecans in the bottom of the bundt pan and sprinkle with a little brown sugar. Set aside.
• Add boxed cake mix and a package of dry vanilla pudding mix to a large bowl and stir to combine. Add eggs, milk, vegetable oil, and ½ cup of Bacardi rum in a separate bowl and whisk.
• Pour the wet mixture into the dry mixture and stir until combined. Pour mixture into bundt pan over the pecans.
• Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Set aside to cool.

Glaze

• While the cake is cooling, make the glaze by combining butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes. Remove from heat and stir in 1/2 cup of rum.
• Pour the glaze over the cake while it remains in the bundt pan. Allow the glaze to soak into the cake for about 15-20 minutes.
• After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove the cake from the bundt pan by flipping it onto a platter.
• Serve and enjoy.

Video

Notes

• I use Bacardi Spiced Rum in this recipe. Any kind of dark rum can be used in its place.

Nutrition

Calories: 355kcal

This recipe was originally published on July 29, 2022. It has been updated with additional information.