This Bacardi Rum Cake is so delicious and easy to prepare! It is perfect for a family dessert, ladies’ luncheon, potluck dinner, or leftover breakfast if you’re me (there’s not *that* much rum!). People ask me for the recipe all the time so I’m sharing it today!
What is a cake with rum called?
Somehow “rum cake” sounds too forward, a little pirate-y maybe. For whatever reason, this particular cake with rum is called Bacardi Rum Cake! The recipe comes from my mother-in-law who first made it for me before I had any children and I then thought about it for nine long months during each pregnancy. True story.
I love how this cake is like a sponge to the rum glaze yet it doesn’t get soggy. I don’t love all cake. I’m picky about texture and prefer a dense, moist cake (those words without “cake” after them are awful). Same reason why I love tres leche cake but that’s a post for another day.
How do you make rum cake?
My mil’s recipe is pretty straightforward but I have never made it in her presence so inevitably mine doesn’t turn out quite as good as hers but I have no idea why. Hopefully she will read this and enlighten us all!
The batter is made by mixing together a cake mix, pudding mix, eggs, water, oil and RUM. You bake it…
How do you make a glaze for rum cake?
The glaze for Bacardi Rum Cake is made by boiling together butter, water, sugar and then adding RUM. (I was tempted to make extra to keep on hand for medicinal purposes.) Pour it all over the baked cake fresh from the oven, then let it set in the fridge for an hour or two to fully soak in… Invert and admire!
My mil recommends serving this with LOTS of whipped cream, real whipped cream.
Can you get drunk off rum cake?
No. There is a total of 1 cup of rum in Bacardi Rum Cake and the cake serves 12 or more which means that each serving would have just over half an ounce and half of that is baked into the cake. Now, I haven’t eaten the whole thing myself
in one sitting but even if you did, you might feel sick but not drunk. The cake tastes like the rum and butter Lifesavers of yesteryear and even kids can eat it. I did not eat it during pregnancy because I did not consume any alcohol while pregnant, cooked foods or not, just to be on the safe side.
This cake is a little addictive though, so you might find yourself cutting off little slivers pretending like you’re not having a piece. Bundt cakes are especially conducive to this method of self-denial given their circular shape. Just me?!! Please make me feel better about my cake eating denial in the comments!! And if you can’t relate, bake this Bacardi Rum Cake, then we’ll talk!
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Bacardi Rum Cake
Bacardi Rum Cake is made by coating a bundt cake pan with butter and pecans, mixing up some simple cake batter using a cake mix and other ingredients, baking, then smothering with a delicious rum glaze!
- 1 cup finely chopped pecans
Press pecans on a VERY well greased bundt pan.
- 1 cake mix - I used yellow but my mother-in-law blew my mind saying you can use butter pecan or other cake mix flavours
- 1 package vanilla instant pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup oil
- 1/2 cup white rum, Bacardi is my fave
Mix batter ingredients together, pour into bundt pan and bake according to the time listed on the cake mix box for bundt cakes.
- 1/2 cup melted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup rum
Boil butter, water, and sugar together for 5 minutes, stirring constantly. Remove from heat and stir in rum.
When cake is done baking, let cool for a few minutes then poke all over.
Pour rum glaze all over the cake. It will seem like a lot; it's not. Most of it will get absorbed via your awesome holes.
Let sit in the fridge for an hour or two to allow the rum glaze to be absorbed.
Invert on a plate and admire your bundt awesomeness.
Serve with a GENEROUS amount of whipped cream.
Finish off the rest of the cake one tiny sliver at a time.