Bacardi Rum Cake

Bacardi Rum Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 24 mins
  • Servings: 10-12

    • About This Recipe

    “This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.”

    Ingredients

  • 1cupchopped pecans or 1cupchopped walnuts
  • 1 (520g) packages yellow cake mix( You just use the cake mix as is, do not add other ingredients listed on cake box.)
  • 1 (92g) packages vanilla instant pudding mix
  • 4eggs
  • 1/2 cupcold water
  • 1/2 cupcooking oil
  • 1/2 cup dark rum orrum

    • Glaze

  • 1/2 cupbutter
  • 1/4 cupwater
  • 1cupsugar
  • 1/2 cup dark rum orrum

    • Directions

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze—————–.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

    • Reviews

  • “I made this cake ahead of time, just to be sure that I gave the booze enough time to soak into the cake 🙂 This was a rare treat – a rich, unashamedly decadent treat!”

  • “Have to agree with the other reviews.This is terrific!!I froze half the cake for company later this month and I’ll bet it will be just as good as the “fresh” cake.An easy to do real winner Dorothy.”

  • “This is awesome. I made this for a dinner with the boss. Rich, Rummy and just delicious. Thanks for posting this. Very easy and the results are fantastic.”

  • “I also got this recipe from a magazine many, many years ago (over 20) and have never made a better tasting cake since.I poke holes right down to the center of the cake and pour the glazing into them.The moistness and aroma has never been matched by any other cake.It is absolutely worth the time and expense to make this one!MsLynne”

  • “i let the rum soak in a few hours as well…however, i never took it to the dinner party i was supposed to on friday.i took it to work that monday and it was fabulous.it was chilled, moist and saturated with rum.It got rave reviews..this recipe is a keeper!”

  • “Great recipe. I did not use all of the glaze on the cake. I saved some to go over the vanilla ice cream that I served with it. Wonderful. Easy to make and even looks pretty.”

  • “I made this cake this week for a staff treat – needless to say it was gone before lunch!The reviews were amazing.I followed Milers advice and allowed for the rum to soak in – great idea!!I garnished the top of the cake with pecan halves – looked good!!Great recipe – a definite keeper!!!”

  • “This is truly an excellent cake, I wasn’t sure how to respond to it as it has been in our family for a long time, with the only difference being, we pour the glaze over the cake while it is cooling in the pan…..and let it cool completely before taking it out.Makes it a very moist flavorful cake.”

  • “I love this cake…I have made it many times…even for those who are tee-totalers love the moist wonderful flavor. I have also modified it from the original receipe using a pineapple cakemix and pudding and Malibu rum and add a 1/4 cup coconut to the pecans I use….Makes a kinda Pina Colada tasting cake…”

  • “If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.”

  • “I’ve made this cake before, but lost my recipe.Thanks for posting this!I make this every year for Christmas in addition to the usual cookies.Wonderful cake! Wonderful smell!I poke the cake all over with a bamboo skewer while it’s still in the Bundt pan, then pour the glaze over until it has all been absorbed.Then I let it cool completely and sprinkle it with powdered sugar.”

  • “This cake is to die for! I have made it as the recipe states, also with chocolate cake, chocolate pudding and almonds, and next I am going to try lemon cake mix, lemon pudding and macadamias, with Bacardi Limon. Now my mind is working on a spiced rum combo…it is a NEVER fail recipe. Try it!”

  • “Oh my goodness!I made this last night for some company and we about licked the plate clean.I too, poked the holes and poured the glaze over the cake BEFORE taking out of the pan….worked like a charm.I will make this again, maybe for a family get together…..so good.Thank you so much for sharing this decadent dessert.”

  • “This cake is fabulous as most of the reviews tell us. I have been making for years but I remove cooled cake and place on a wire rack inside of large pyrex dish. I use a turkey baster to put glaze on cake and as it drips down the pyrex dish catches the glaze and I get to use every bit of glaze in that cake, which means more rum for all.”

  • “This cake is excellent!I made it knowing that my mother was coming over and I could give her half to take home.It was fairly easy to make, delicious, and very moist!I wouldn’t change a thing!One word of caution… be careful adding the rum to the hot glaze, so that the steam doesn’t burn your hand!”

  • “I received rave reviews at our annual Christmas party -I felt like I was serving something from a Bon Apetit magazine.The flavor was to die for -the best part was that it was super easy.Thank you -this one’s a keeper.”

  • “I’ve got one thing to say… YUMMY!I made several this Christmas and gave them out to friends and neighbors.One of the recipes, I used lemon cake mix, pudding mix and juice instead of yellow cake mix, vanilla pudding and water and also subbed Bacardi Limon.That was the best of the cakes that I made.Just be prepared for the sticky mess to follow!~”

  • “This cake was wonderful!Everybody loved it!Moist and delicous, and very simple to make without many dishes. “

  • “This cake was extreemly easy to make. Instructions easy to follow and came out quite nice. I would make it again”

  • “This cake is so delicious. I made this to take to a party at a friends house. The cake was so rich and moist. The glaze had such a wonderful sweet, rum-filled flavor. We were giddy from the sugar high. Thanks Dorothy. “

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST