Bacardi Cake Recipe

Why You’ll Love This Recipe

This cake is incredibly moist thanks to the rum glaze that seeps into every bite. It’s easy to prepare using simple ingredients and delivers a bakery-quality result at home. Perfect for celebrations or special occasions, it also stores well and tastes even better the next day as the flavors deepen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
yellow cake mix
instant vanilla pudding mix
eggs
water
vegetable oil
dark rum
chopped nuts (optional)
butter
granulated sugar

Directions

Preheat the oven to 180°C (350°F) and grease a bundt pan.
Sprinkle chopped nuts evenly into the bottom of the pan if using.
In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by melting butter in a saucepan, then adding sugar and rum. Stir until the sugar dissolves and the mixture is smooth.
Once the cake is done, remove it from the oven and keep it in the pan.
Poke small holes all over the warm cake using a skewer or fork.
Slowly pour the glaze over the cake, allowing it to soak in.
Let the cake cool completely before removing it from the pan and serving.

Servings and timing

This recipe serves 10 to 12 people.
Preparation time: 15 minutes
Cooking time: 45 to 50 minutes
Total time: about 1 hour 5 minutes

Variations

Use spiced rum for a deeper flavor.
Add shredded coconut for a tropical twist.
Substitute walnuts with pecans or omit nuts entirely.
Use a homemade yellow cake batter instead of a mix.
Add a touch of citrus zest for brightness.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, warm slices briefly in the microwave for a softer texture.
This cake can also be frozen for up to 2 months; thaw before serving.

FAQs

Does the alcohol cook out of the cake?

Some alcohol cooks off during baking, but the glaze retains a noticeable rum flavor.

Can I make it without alcohol?

Yes, you can substitute rum with rum extract and water for a similar flavor.

What pan works best?

A bundt pan is ideal for even baking and presentation.

Can I make it ahead of time?

Yes, it often tastes better the next day as the glaze fully absorbs.

Why is my cake dry?

Overbaking can cause dryness, so check for doneness early.

Can I use a different cake mix?

Yes, white or butter cake mixes can also work.

How do I prevent sticking?

Grease the pan thoroughly and consider dusting with flour.

Can I add frosting?

It’s usually served without frosting, but a light glaze or whipped topping can be added.

Is it very sweet?

It is rich and sweet, but you can slightly reduce the sugar in the glaze.

Can I make cupcakes instead?

Yes, adjust the baking time accordingly for smaller portions.

Conclusion

Bacardi cake is a rich and moist dessert that combines a soft cake base with a flavorful rum glaze. Easy to make and perfect for special occasions, it’s a timeless treat that delivers bold flavor in every bite.

Bacardi Cake Recipe

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A moist and flavorful Bacardi cake infused with rum and topped with a rich buttery glaze that soaks into every bite. This classic dessert is tender, bold, and perfect for special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10-12 servings
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 box yellow cake mix
• 1 package instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 1/2 cup chopped nuts (optional)
• 1/2 cup butter
• 1 cup granulated sugar

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Instructions

1. Preheat the oven to 180°C (350°F) and grease a bundt pan.
2. Sprinkle chopped nuts evenly into the bottom of the pan if using.
3. In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean.
6. While baking, prepare the glaze by melting butter in a saucepan, then adding sugar and rum. Stir until smooth.
7. Remove the cake from the oven and keep it in the pan.
8. Poke holes over the warm cake using a skewer or fork.
9. Slowly pour the glaze over the cake, allowing it to soak in.
10. Let the cake cool completely before removing from the pan and serving.

Notes

• Use spiced rum for a deeper flavor variation.
• Substitute rum with rum extract and water for a non-alcoholic version.
• Add coconut or citrus zest for a flavor twist.
• Store at room temperature for up to 3 days or refrigerate for up to 5 days.
• This cake tastes even better the next day as flavors develop.

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 32 g
• Sodium: 320 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 85 mg