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5 from 1 vote

Bacardi Rum Cake

This Bacardi Rum Cake has been a classic since the 70's! It is soft, fluffy, supremely moist, and quite flavorful!
Prep Time15 mins
Cook Time1 hr
Cool Time25 mins
Servings: 8
Calories: 796kcal
Author: The Cookin' Chicks

Equipment

Ingredients

CAKE

  • 1 package yellow cake mix *18.5 oz
  • 1 package vanilla instant pudding *3.5 oz
  • 3 eggs
  • 1/2 cup cold water
  • 1/2 cup Bacardi Dark Rum
  • 1/2 cup vegetable oil

RUM GLAZE

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi Dark Rum

CHOCOLATE GLAZE TOPPING

  • 4 oz semi sweet chocolate
  • 1 tsp butter or shortening
  • 2 tbsp walnuts, chopped (optional)

Instructions

  • Preheat oven to 325 degrees and grease a 10 inch bundt pan.
  • In a medium bowl, combine the cake mix, pudding mix, eggs, water, Rum, and vegetable oil. Mix until combined.
  • Pour batter into prepared bundt pan.
  • Bake in preheated oven for about 1 hour.
  • Remove cake from oven and allow to cool for about 25 minutes.
  • Turn cake onto a serving plate.
  • Poke small holes into cake (along the top especially).
  • To prepare 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.
  • Pour glaze evenly on top of the cake, making sure to get it into the small holes as well.
  • To prepare the chocolate glaze, melt chocolate and butter/shortening over low heat in a sauce pan.
  • Once cake has fully cooled, drizzle the chocolate on top. Sprinkle with nuts (if using) while chocolate is still somewhat wet.
  • Serve cake and enjoy!

Notes

Did you make this recipe? If so, use #thecookinchicks and share on Instagram!

Nutrition

Calories: 796kcal | Carbohydrates: 97g | Protein: 6g | Fat: 36g | Saturated Fat: 23g | Cholesterol: 93mg | Sodium: 674mg | Potassium: 145mg | Fiber: 2g | Sugar: 68g | Vitamin A: 451IU | Calcium: 160mg | Iron: 3mg
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