Bacardi Rum Cake Recipe — a golden, buttery, and boozy delight that instantly fills your kitchen with warmth and nostalgia. Hi, I’m Amanda, the heart behind BeamRecipes, where simple, comforting food meets everyday joy. Cooking has always been my love language, and this Bacardi Rum Cake Recipe is one of my favorite ways to celebrate that connection. Moist, rich, and soaked in smooth Bacardi rum, it’s the kind of dessert that turns ordinary moments into something unforgettable. Here on BeamRecipes, I share recipes made for real life — approachable, heartfelt, and always filled with a little sweetness and soul.
Serving Versatility
One of the best things about this Bacardi Rum Cake Recipe is how versatile it is. Serve it warm with a scoop of vanilla ice cream for a luxurious after-dinner dessert, or enjoy it chilled with coffee for a weekend brunch that feels extra special. If you’re hosting, slice it thin and serve it alongside fresh berries for a lighter presentation.
For those who love a twist, try turning it into mini rum bundt cakes for gifts or parties — the boozy aroma and golden glaze make every bite memorable. It’s also lovely layered with whipped cream and fruit for an Italian rum cake-style trifle. However you serve it, it always feels like a little piece of paradise on a plate.
Ingredients (Detailed & Humanized)
1 cup chopped walnuts: adds nutty crunch and toasty flavor.
1 package yellow cake mix: the perfect base for a buttery, tender crumb.
1 package instant vanilla pudding mix: keeps the cake moist and silky.
4 large eggs: bring richness and structure to the batter.
½ cup cold water: balances the sweetness and helps with texture.
½ cup vegetable oil: adds moisture and keeps the cake soft.
½ cup Bacardi Gold Rum: the star ingredient — warm, aromatic, and smooth.
¼ cup unsalted butter: for the glaze, adds richness and shine.
¼ cup water (for glaze): helps dissolve sugar evenly.
1 cup granulated sugar: creates the luscious rum glaze that soaks in beautifully.
½ cup Bacardi Gold Rum (for glaze): infuses every bite with that signature tropical warmth.
Optional: powdered sugar or toasted coconut for garnish.
Tip: Use Bacardi Gold or Dark for depth; it adds a beautiful caramel undertone.
Directions (Step-by-Step Cooking Guide)
- Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan generously, then sprinkle the chopped walnuts evenly at the bottom — this gives a beautiful, crunchy topping once inverted.
- Mix the batter. In a large bowl, combine the cake mix and pudding mix. Add eggs, water, oil, and Bacardi Rum. Beat for about 2 minutes on medium speed until smooth and slightly glossy. The aroma of rum will already begin to fill the air.
- Pour and bake. Carefully pour the batter over the nuts in your prepared pan. Smooth the top and bake for 55–60 minutes, or until a toothpick comes out clean. Your kitchen will smell like a Caribbean bakery by this point — buttery, sweet, and rich with rum.
- Prepare the glaze. While the cake bakes, make the glaze. In a small saucepan, melt the butter, then stir in water and sugar. Boil for 4–5 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in Bacardi Rum — it will bubble a little, releasing that irresistible boozy fragrance.
- Soak the cake. Once baked, remove the cake from the oven but don’t remove it from the pan yet. Using a skewer, poke small holes all over the warm cake. Slowly spoon the hot glaze over it, allowing it to soak in gradually. This is where the magic happens — every crumb becomes infused with rum sweetness.
- Cool and invert. Let the cake rest for at least 30 minutes in the pan before inverting onto a serving plate. The glossy walnut topping should now glisten beautifully.
- Add finishing touches. Dust with powdered sugar or sprinkle toasted coconut for extra charm. Slice gently — it’s so moist it practically melts under the knife.
Why You’ll Love This Recipe
✅ Quick to make: Uses simple ingredients with easy prep.
✅ Boozy and buttery: Each bite delivers a smooth rum warmth.
✅ Perfect texture: Moist, tender, and rich without being heavy.
✅ Festive and versatile: Great for holidays, birthdays, or everyday indulgence.
✅ Keeps beautifully: Even better the next day as the flavors deepen.
✅ Crowd-pleaser: Loved by both rum lovers and dessert enthusiasts alike.
Cultural or Technique Note
The Bacardi Rum Cake traces its roots to the Caribbean, where rum-soaked desserts are a cherished tradition. Inspired by the islands’ love for flavor and celebration, it became a popular American classic in the 1970s. The technique of soaking cake with syrup dates back even further — a way to preserve and enrich baked goods in humid climates. Today, it stands as a bridge between Caribbean warmth and American comfort baking.
Serving Suggestions
• With vanilla ice cream and caramel drizzle for dessert bliss.
• Inside a holiday trifle layered with whipped cream and fruit.
• With coffee for a boozy brunch treat.
• Served slightly warm with toasted coconut for a tropical twist.
Pro Tips for Success
• Don’t rush the glaze soaking — slow pouring ensures deep flavor.
• Use good-quality Bacardi Rum for the best taste and aroma.
• Grease the bundt pan thoroughly to prevent sticking.
• Let the cake cool before flipping — it’s delicate when hot.
• For extra richness, brush additional glaze before serving.
• Wrap leftovers tightly to keep that soft, moist texture.
Common Mistakes to Avoid
⚠️ Overbaking the cake: It dries out easily — check 5 minutes early.
⚠️ Pouring glaze too fast: The cake won’t absorb evenly. Slow and steady wins.
⚠️ Skipping the nuts: They add both flavor and structure to the top.
⚠️ Using cold ingredients: Room temperature batter ensures smooth blending.
⚠️ Inverting too soon: Give it time to rest or the cake may break apart.
Storage & Reheating
This Bacardi Rum Cake keeps wonderfully moist for up to 4 days when covered tightly at room temperature. For longer storage, wrap slices individually and freeze for up to 2 months. To reheat, warm a slice gently in the microwave for 15–20 seconds — just enough to bring back that buttery aroma. If frozen, let it thaw overnight in the fridge before enjoying. The flavors actually deepen with time, making this cake even more irresistible the next day.
Frequently Asked Questions (FAQ)
Can I use dark rum instead of Bacardi Gold?
Absolutely! Dark rum adds a deeper, caramel flavor and works beautifully here.
Can I make it without nuts?
Yes — simply skip them or replace with shredded coconut for a similar texture.
How can I make it dairy-free?
Use dairy-free pudding mix and plant-based butter in the glaze. The results are still rich and delicious.
Can I double the recipe?
Yes! Perfect for parties — just divide between two bundt pans for even baking.
What’s the best way to make it more boozy?
Brush extra rum glaze on top before serving or drizzle a splash of Bacardi directly over slices for a festive kick.
Closing Paragraph
Cooking isn’t just about recipes — it’s about memories. This Bacardi Rum Cake Recipe brings the joy of island flavor and the comfort of homemade baking together in one golden, boozy masterpiece. Whether it’s for a celebration, a cozy evening, or simply because you deserve something special, this cake never disappoints. Bake it once, and you’ll see why it’s a beloved classic that keeps finding its way back to the table.
Final Thoughts
Whenever I make this cake, I’m reminded that the best desserts aren’t the fanciest — they’re the ones made with care, a splash of rum, and a whole lot of love. Simple ingredients, a touch of sweetness, and the warmth of good company — that’s what truly matters. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
Bacardi Rum Cake
Equipment
- 10‑inch bundt pan
- Mixing Bowls
- Electric Mixer or Whisk
- Saucepan
- Spatula
Ingredients
Cake & Batter
- 1 cup chopped walnuts for sprinkling in the bottom and top
- 1 package yellow cake mix
- 1 package instant vanilla pudding mix
- 4 large eggs
- 0.5 cup cold water
- 0.5 cup vegetable oil
- 0.5 cup Bacardi Gold Rum for the batter
Glaze
- 0.25 cup unsalted butter for the glaze
- 0.25 cup water for the glaze
- 1 cup granulated sugar for the glaze
- 0.5 cup Bacardi Gold Rum for the glaze
- powdered sugar for dusting (optional)
- toasted coconut for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10‑inch bundt pan, then sprinkle chopped walnuts evenly in the bottom.
- In a large bowl, combine cake mix and pudding mix. Add eggs, cold water, vegetable oil, and Bacardi Gold Rum. Beat at medium speed for about 2 minutes until smooth.
- Pour the batter over the walnuts in the prepared pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, make the glaze: in a saucepan, melt butter, stir in water and sugar. Bring to a boil and cook 4–5 minutes, stirring constantly.
- Remove glaze from heat and stir in Bacardi Gold Rum. (It may bubble slightly.)
- When the cake is done, remove from oven but keep in pan. Poke holes all over the warm cake using a skewer. Slowly pour the hot glaze over the cake, letting it soak in.
- Allow cake to rest in the pan for at least 30 minutes. Then invert onto a serving plate so the nutty topping is on top.
- Optionally dust with powdered sugar or sprinkle toasted coconut. Serve warm or at room temperature.