Bacardi Rum Cake
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.
Servings 16 people
Calories 355kcal
Ingredients
Cake
- 1 Tbsp 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.
Notes
- I use Bacardi Spiced Rum in this recipe. Any kind of dark rum can be used in its place.
Nutrition
Calories: 355kcal