This Bacardi Rum Cake recipe has been a classic since the 70's! Soft, fluffy, and bursting with buttery rum flavor, it's a holiday favorite that brings the warmth of tradition to your dessert table.
Growing up, my Mom made this Bacardi Rum Cake every Christmas and it was a staple on our dessert table. The sweet rum glaze filled the kitchen with that unmistakable holiday scent, and she'd always serve it next to her Fantasy Fudge and Lemon Dream Bars. To this day, I can't make this classic rum bundt cake without thinking of her singing Christmas tunes while she worked her magic in the kitchen.
Quick Look: Original Bacardi Rum Cake
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 1 hour
- ❄️ Cool Time: 25 minutes
- 🕒 Total Time: 1 hour 40 minutes
- 🍴 Servings: 12
- 🍫 Calories: 531 kcal per slice
- 🌰 Variations: Add a chocolate glaze, top with chopped walnuts or pecans, use rum extract for non-alcohol version
- 🎄 Serving Suggestions: Perfect for holiday dessert tables, serve with vanilla ice cream
- ✅ Difficulty: Easy
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Why You’ll Love this Recipe
Sure, you can scroll through sites and find several recipes for Rum Cake, but this easy, classic Bacardi Rum Cake recipe is the BEST shortcut dessert for holiday tables for many reasons.
- The buttery rum glaze seeps deep into the classic rum bundt cake for incredible moisture and flavor in every bite.
- Using yellow cake mix + pudding mix keeps it soft, tender, and foolproof, just like in my Banana Pudding Poke Cake.
- It's a nostalgic holiday tradition – just like Mom's version from the 70s!
- Minimal shortcut ingredients, maximum flavor, and easy cleanup. Perfect for busy home bakers.
Key Ingredient Notes
See printable recipe card below for exact ingredients and directions.
- Yellow cake mix & vanilla pudding mix: the secret to a soft, fluffy cake
- Bacardi Dark Rum: gives it that classic, rich flavor
- Butter, sugar, and water: for the irresistible rum glaze
- Optional: chocolate & nuts: for a decadent topping
Substitutions & Variations
- Skip the nuts or swap with pecans.
- Use avocado oil in place of vegetable oil.
- If you prefer not to use alcohol, substitute 1 teaspoon rum extract + ½ cup water, though flavor will be lighter.
- A homemade yellow cake works too – just keep that pudding mix for texture magic.
How to Make Bacardi Rum Cake (Original Recipe)
Here's how to make the original Bacardi Rum Cake recipe that's been passed down through generations – step by step!
Step 1. Preheat oven to 325 degrees and grease a 10 inch bundt pan. In a medium bowl, combine the package yellow cake mix, pudding mix, eggs, water, Rum, and vegetable oil.
Step 2. Mix until combined.
Step 3. Pour batter into prepared bundt pan. Bake in preheated oven for about 1 hour.
Step 4. Remove cake from oven and allow to cool for about 25 minutes. Invert cake onto a serving plate or wire rack. Poke holes into cake (along the top especially).
Step 5. To prepare rum glaze, melt butter in a saucepan over medium heat. Stir in the water and sugar. Boil for about 5 minutes. Remove from heat and stir in the Rum.
Step 6. Pour glaze over top of the cake, making sure to get it into the small holes as well.
Step 7. If making the chocolate glaze, melt chocolate and butter/shortening over low heat in a sauce pan.
Step 8. Once cake has fully cooled, drizzle the chocolate on top. Sprinkle with nuts (if using) while chocolate is still somewhat wet. Serve bundt cake and enjoy!
Storage
This moist rum cake recipe actually tastes even better the next day as the glaze soaks in.
- Store in an airtight container at room temperature up to 4 days or refrigerate up to 7 days.
- To freeze: wrap tightly and freeze up to 3 months. Thaw overnight in the fridge and serve at room temperature.
Bacardi Rum Cake Recipe FAQs
Traditionally, yes! A bundt or tube pan works best, but you can use another pan – just adjust baking time.
Some does, but not all – plus, extra rum is added afterward for that signature flavor.
Always Bacardi dark rum! It's smooth, rich, and perfect for this recipe.
No, it keeps beautifully at room temp if tightly wrapped.
Rum cake originated in the Caribbean Islands and became a U.S. favorite in the 1970s. This version is true to that classic style.
More Cake Recipes You’ll Love
This Bacardi Rum Cake brings holiday nostalgia to every bite – moist, boozy, and irresistible! 🎄✨ Follow me on Pinterest for more classic recipes, holiday treats, and family favorites!
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The Original Bacardi Rum Cake Recipe
Equipment
Ingredients
CAKE
- 1 package yellow cake mix 18.5 oz
- 1 package vanilla instant pudding mix 3.5 oz
- 3 eggs
- ½ cup cold water
- ½ cup Bacardi Dark Rum
- ½ cup vegetable oil or avocado oil
RUM GLAZE
- ½ cup unsalted butter
- ¼ cup water
- 1 cup sugar
- ½ cup Bacardi Dark Rum
CHOCOLATE GLAZE TOPPING (optional)
- 4 oz semi-sweet chocolate
- 1 teaspoon butter or shortening
- 2 tablespoon walnuts or pecans
Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan.
- In a medium bowl, mix cake mix, pudding mix, eggs, water, rum, and oil until combined.
- Pour batter into the prepared pan and bake 1 hour. Let cool 25 minutes, then invert onto a plate.
- Poke holes in the cake. For the glaze, melt butter with water and sugar over medium heat. Boil 5 minutes, remove from heat, stir in rum. Pour evenly over cake.
- Optional: Melt chocolate and butter over low heat. Drizzle over cooled cake and sprinkle with nuts.
- Serve and enjoy!
Notes
- Use rum extract + water if you prefer no alcohol (1 teaspoon extract + ½ cup water).
- Bundt or tube pan recommended for best texture.
- This cake tastes even better the next day as the glaze soaks in.
- Store at room temperature in an airtight container up to 4 days, or refrigerate up to 7 days.
- Freeze tightly wrapped up to 3 months. Thaw overnight in the fridge before serving.
Nancy says
Does the alcohol from the rum bake out of the cake?
Kristin says
Yes, most of it bakes out of the cake, however, the glaze also has some in it, so if omitted, it would be alcohol free, but if added, it would still have some alcohol in it!
Joan Anderson says
hi, looks like a great recipe which I am planning to try. do you know if this cake would freeze well in order to make a head for the holidays?
Kristin says
Absolutely! You can freeze and make the glaze the day of! I recommend just freezing the cake, not with the glaze or frosting, and do those steps when ready to serve! Enjoy!!