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Bacardi Rum Cake


  • 1cup chopped pecans or 1 cup chopped walnuts
  • 1(520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
  • 1(92 g) package vanilla instant pudding mix
  • 4eggs
  • 1⁄2cup cold water
  • 1⁄2cup cooking oil
  • 1⁄2cup dark rum or rum
  • Glaze
  • 1⁄2cup butter
  • 1⁄4cup water
  • 1cup sugar
  • 1⁄2cup dark rum or rum


  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze—————–.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.


  • FruitLoop

    This is awesome. I made this for a dinner with the boss. Rich, Rummy and just delicious. Thanks for posting this. Very easy and the results are fantastic.

  • Tebo

    Have to agree with the other reviews. This is terrific!! I froze half the cake for company later this month and I’ll bet it will be just as good as the “fresh” cake. An easy to do real winner Dorothy.

  • arianne

    i let the rum soak in a few hours as well…however, i never took it to the dinner party i was supposed to on friday. i took it to work that monday and it was fabulous. it was chilled, moist and saturated with rum. It got rave reviews..this recipe is a keeper!

  • MsLynne

    I also got this recipe from a magazine many, many years ago (over 20) and have never made a better tasting cake since. I poke holes right down to the center of the cake and pour the glazing into them. The moistness and aroma has never been matched by any other cake. It is absolutely worth the time and expense to make this one! MsLynne

  • Mille®

    I made this cake ahead of time, just to be sure that I gave the booze enough time to soak into the cake 🙂 This was a rare treat – a rich, unashamedly decadent treat!

  • macy0611

    This is truly an excellent cake, I wasn’t sure how to respond to it as it has been in our family for a long time, with the only difference being, we pour the glaze over the cake while it is cooling in the pan…..and let it cool completely before taking it out. Makes it a very moist flavorful cake.

  • Danzy

    I love this cake…I have made it many times…even for those who are tee-totalers love the moist wonderful flavor. I have also modified it from the original receipe using a pineapple cakemix and pudding and Malibu rum and add a 1/4 cup coconut to the pecans I use….Makes a kinda Pina Colada tasting cake…

  • Graybert

    I made this cake this week for a staff treat – needless to say it was gone before lunch! The reviews were amazing. I followed Milers advice and allowed for the rum to soak in – great idea!! I garnished the top of the cake with pecan halves – looked good!! Great recipe – a definite keeper!!!

  • pabs

    Great recipe. I did not use all of the glaze on the cake. I saved some to go over the vanilla ice cream that I served with it. Wonderful. Easy to make and even looks pretty.

  • bbgrl79ca

    If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.