The Original Bacardi Rum Cake Recipe
This Bacardi Rum Cake is a moist, fluffy holiday classic soaked in a rich rum glaze and optional chocolate topping - perfect for festive dessert tables. Easy to make and full of flavor, it’s sure to become a family favorite!
Servings: 12
Calories: 531kcal
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
Tips
- 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.
Nutrition
Serving: 1slice | Calories: 531kcal | Carbohydrates: 65g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 450mg | Potassium: 101mg | Fiber: 1g | Sugar: 45g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg
