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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.

Ingredients

  • 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
  • 1/2 cup unsalted butter
  • 1/4 cup water (for the glaze)
  • 1 cup granulated sugar
  • 1/2 cup dark Bacardi rum (for the glaze)

Instructions

  1. Preheat the oven to 325°F (163°C) and generously grease and flour a Bundt pan.
  2. Sprinkle the chopped pecans or walnuts evenly over the bottom of the prepared pan.
  3. In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, dark rum, and water. Beat until smooth.
  4. Pour the batter over the nuts in the prepared Bundt pan.
  5. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake bakes, combine the butter, water, and sugar in a saucepan over medium heat. Simmer for about 5 minutes, stirring constantly.
  7. Remove the glaze from the heat and carefully stir in the dark rum.
  8. Leave the cake in the pan and slowly pour about half of the warm glaze over it.
  9. Cool the cake in the pan for about 15 minutes, then invert it onto a serving plate.
  10. 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

Find it online: https://thefamilycooking.com/bacardi-rum-cake/