Bacardi Rum Cake
This Bacardi Rum Cake is moist, buttery, and soaked in a rich rum glaze that infuses each slice with warmth and nostalgia. Whether you serve it warm with ice cream or chill it for brunch, it’s a dessert that transforms any moment into a celebration.
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.
Notes
This cake tastes even better the next day as the rum and glaze deepen in flavor. Use dark rum for a richer, caramel-like undertone. Be sure to pour the glaze slowly so the cake absorbs evenly.