Posted by: armedbear1746 | November 27, 2009

Bacardi Rum Cake

Now that this holiday is over, it’s about time to start thinking about the next one….

FYI,  make this about 3 days ahead of time, Because it gets better as it sits.

Bacardi Rum Cake


1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Cake: Preheat oven to 325 degrees F.  Grease and flour 12-cup Bundt pan.  Sprinkle nuts on bottom of pan.  Combine all cake ingredients.  Beat for 2 minutes on high with electric mixer.  Pour into prepared pan.  Bake for 1 hour.  Cool in pan (COMPLETELY!). Invert on serving plate.  Prick top with fork.  Drizzle glaze over top of cake  (Blog Authors Note: I usually pull the cake out of the pan, pour glaze in pan, and put the cake back in to soak it up).  Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.



  1. O.P. here.

    I swapped out one of the rums (cake OR glaze, not both) with Coconut rum and it was even better! I don’t know if I mentioned it in the recipe, but for best results, let the cake sit (covered, of course) for 3 days before serving, as it does this INCREDIBLE transformation.

    If you make enough cakes, you know the transformation I’m referring to. It’s still good if you serve early, but if you wait till the x-form!!!!

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