Why You’ll Love This Recipe

I enjoy this recipe because it is surprisingly easy to prepare using simple pantry ingredients. The butter-rum glaze seeps into every bite, creating a cake that stays moist for days. I also like that it tastes even better after resting overnight, making it an excellent make-ahead dessert for parties and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

1 cup chopped pecans or walnuts
1 (15.25-ounce) yellow cake mix
1 (3.4-ounce) instant vanilla pudding mix
4 large eggs
1/2 cup vegetable oil
1/2 cup dark Bacardi rum
1/2 cup water

For the Butter Rum Glaze

1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark Bacardi rum

Directions

I preheat the oven to 325°F (163°C) and generously grease and flour a Bundt pan.
I sprinkle the chopped pecans or walnuts evenly into the bottom of the prepared pan.
I combine the cake mix, vanilla pudding mix, eggs, vegetable oil, dark rum, and water in a large bowl.
I beat the batter until it is smooth and well combined.
I pour the batter over the nuts in the prepared Bundt pan.
I bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, I prepare the glaze by combining the butter, water, and sugar in a saucepan over medium heat.
I simmer the glaze for about 5 minutes, stirring constantly.
I remove the saucepan from the heat and carefully stir in the rum.
I leave the cake in the pan and slowly pour about half of the warm glaze over it.
I let the cake cool in the pan for about 15 minutes before inverting it onto a serving plate.
I brush or pour the remaining glaze evenly over the warm cake and allow it to soak in before serving.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 25 minutes

Variations

I use spiced rum instead of dark rum for a slightly different flavor.
I substitute chopped walnuts for pecans depending on what I have available.
I add a teaspoon of cinnamon to the batter for extra warmth.
I mix a teaspoon of orange zest into the batter for a bright citrus note.
I sprinkle toasted coconut over the finished cake for added texture.

Storage/Reheating

I store the cake tightly covered at room temperature for up to 4 days or in the refrigerator for up to 1 week. I find that the flavor becomes even richer after a day as the glaze continues to soak into the cake. For longer storage, I wrap individual slices tightly and freeze them for up to 3 months. I thaw them overnight in the refrigerator or at room temperature before serving.

FAQs

Can I make Bacardi Rum Cake without alcohol?

Yes. I substitute the rum with apple juice, white grape juice, or additional water along with a teaspoon of rum extract for a similar flavor.

Does the alcohol cook out of the cake?

I find that much of the alcohol bakes off during cooking, but because the glaze also contains rum added after simmering, a small amount of alcohol may remain.

What is the best rum to use?

I prefer using Bacardi Dark Rum for the classic flavor, but other quality dark or gold rums also work well.

Why is my rum cake so moist?

I love that the butter-rum glaze is poured over the warm cake, allowing it to soak deep into the crumb and keep it moist for several days.

Can I make this cake ahead of time?

Yes. I often prepare it a day before serving because the flavor and texture improve as the glaze has more time to absorb.

Conclusion

I keep coming back to this Bacardi Rum Cake because it is rich, buttery, and wonderfully moist with every slice. The combination of tender cake, crunchy nuts, and sweet butter-rum glaze makes it a classic dessert that is perfect for holidays, celebrations, or simply sharing with loved ones. It is an easy recipe that always delivers impressive results.

Bacardi Rum Cake

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This Bacardi Rum Cake is a rich, buttery Bundt cake infused with dark rum and topped with a luscious butter-rum glaze. Wonderfully moist and studded with crunchy pecans or walnuts, it’s a classic dessert perfect for holidays and celebrations.

Author: Laura
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 12 servings
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (163°C) and generously grease and flour a Bundt pan.
Sprinkle the chopped pecans or walnuts evenly over the bottom of the prepared pan.
In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, dark rum, and water. Beat until smooth.
Pour the batter over the nuts in the prepared Bundt pan.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, combine the butter, water, and sugar in a saucepan over medium heat. Simmer for about 5 minutes, stirring constantly.
Remove the glaze from the heat and carefully stir in the dark rum.
Leave the cake in the pan and slowly pour about half of the warm glaze over it.
Cool the cake in the pan for about 15 minutes, then invert it onto a serving plate.
Brush or pour the remaining glaze evenly over the warm cake and allow it to soak in before serving.

Notes

Use spiced rum instead of dark rum for a different flavor profile.
Substitute walnuts for pecans if preferred.
Add cinnamon or orange zest to the batter for extra flavor.
Store tightly covered at room temperature for up to 4 days or refrigerate for up to 1 week.
Freeze individual slices for up to 3 months and thaw before serving.

Nutrition

Serving Size: 1 slice
Calories: 470 kcal
Sugar: 37 g
Sodium: 360 mg
Fat: 23 g
Saturated Fat: 8 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 85 mg