Bake the Very Popular Bacardi Rum Cake (2024)

You don't have to be a Bacardi Rum drinker to enjoy this tasty rum cake. This tried-and-true easy recipe is the perfect dessert for just about any occasion. In fact, as the cake sits and the ingredients marry, the flavors get better over time. However, it won't last very long since the temptation to have more than one piece is overwhelming.

What Does Rum Cake Taste Like?

Moist and dense with a tender crumb, this soft, melt-in-your-mouth cake has aromatic notes of caramel and vanilla. Depending on the recipe and the quantity of rum used, the flavor may be pleasant and warming or syrupy and intense. This Bacardi Rum-infused cake is well-balanced with a delightful, not-too-sweet taste and an earthy crunch from the chopped nuts. The rum enhances the flavor profile and combines with the butter to offer a rich, complex flavor.

Use a Bundt Pan

The iconic bundt pan's round, tubular shape and center hole are perfect for baking dense desserts like rum cake since the shape promotes even heat distribution in the oven. The variety of intricate design patterns available allows the cake itself to shine through without requiring much more than a sprinkle of confectioners' sugar, or nothing at all. Another quality of the bundt pan is its ability to reliably release the cake in one visually appealing piece.

Warning

When preparing the glaze, be careful not to burn yourself when adding the rum to the butter-sugar mixture since a significant amount of steam may be released.

Tips

  • Get the bubbles out. Tapping the pan firmly on the counter releases air bubbles and evens out the batter in the pan.
  • Let it sit. The longer this cakesits, the better it tastes.
  • Enjoy it plain. Or topped with vanilla ice cream.
  • Ship it. It's the perfect cake to ship since the rum helps to preserve the cake. In fact, many of these cakes have been shipped to loved ones overseas.

what you'll need to make this rum cake recipe

A Snazzy Bundt Pan
A Great Hand Mixer
A Handy Kitchen Timer

"Growing up in Miami, there was not one holiday party that did not include a rum cake. This reminded me of home, but I think the walnuts and pretty Bundt pan really made this a unique cake. Plus, the ease of cake mix and instant pudding made it very user friendly." —Tracy Wilk

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A Note From Our Recipe Tester

Ingredients

For the Cake:

For the Glaze:

  • 1/2 cup (4-ounces) unsalted butter

  • 1/4 cup water

  • 1 cup granulated sugar

  • 1/2 cup Bacardi dark rum

Steps to Make It

For the Cake

  1. Gather the ingredients.

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  2. Position a rack in the center of the oven and heat to 325 F. Generously spray a 12-cup bundt pan with baking spray with flour. Alternatively, grease and flour the pan.

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  3. Sprinkle 1 cup toasted pecans or walnuts, coarsely chopped in the bottom of the pan.

  4. To a large bowl add 1 (15.25-ounce) box yellow cake mix, 1 (3.4-ounce) package instant vanilla pudding mix, 4 large eggs, 1/2 cup cold milk, 1/2 cup vegetable oil, and 1/2 cup Bacardi dark rum. Beat on high with an electric mixer until well combined, about 2 minutes. Alternatively, use a stand mixer fitted with the paddle attachment.

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  5. Pour the batter into the prepared pan. Firmly tap the pan on a kitchen towel-lined countertop several times to evenly spread the batter and release any air bubbles.

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  6. Transfer to the oven and bake until golden brown and a toothpick inserted into several spots comes out with a few moist crumbs clinging to it, 45 to 55 minutes.

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  7. Let the cake cool in the pan for about 30 minutes. Invert it onto a serving plate.

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  8. Prick the top all over with a fork. Set the cake aside.

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To Make the Glaze

  1. Melt 1/2 cup (4-ounces) unsalted butter in a medium saucepan over medium heat.

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  2. Stir in 1/4 cup water and 1 cup granulated sugar.

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  3. Bring the mixture to a low boil, continuing to stir constantly, about 5 minutes.

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  4. Remove from heat and stir in 1/2 cup Bacardi dark rum. Note: Adding the rum may create a lot of steam. Be careful not to burn yourself.

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  5. Drizzle the glaze over the top of the cake. If desired, brush the excess glaze from the bottom of the plate onto the cake.

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How to Store and Freeze

  • This rum cake can be covered and stored at room temperature for up to 3 days, or refrigerated for up to 7 days.
  • Rum cake freezes beautifully. Wrap it in plastic, then place it in a zip-top freezer bag or airtight container for up to 4 months. Thaw in the refrigerator overnight before serving.
  • Bundt Cakes
  • American Desserts
Nutrition Facts (per serving)
356Calories
20g Fat
34g Carbs
4g Protein

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Nutrition Facts
Servings: 12to 16
Amount per serving
Calories356
% Daily Value*
Total Fat 20g25%
Saturated Fat 6g28%
Cholesterol 62mg21%
Sodium 348mg15%
Total Carbohydrate 34g12%
Dietary Fiber 1g4%
Total Sugars 21g
Protein 4g
Vitamin C 0mg0%
Calcium 92mg7%
Iron 1mg6%
Potassium 73mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

  • cake
  • rum cake
  • dessert
  • american

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Bake the Very Popular Bacardi Rum Cake (2024)
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