Bacardi Rum Cake Recipe

Bacardi Rum Cake

Every year since I was a little girl, my mother made Bacardi Rum Cake for Thanksgiving and Christmas! It is a taste of the holiday season to me and my family when we eat Bacardi Rum Cake. I love how beautiful and delicious this cake is, and what’s best is that it only takes a box cake mix to make it!

There is nothing I like more about this cake than how moist it is and how you can taste the rum! The reason for this is that there’s a lot of yummy rum in the cake. In addition to nuts, walnuts, or pecans, it is glazed with rum for an extra delicious treat!

However, the best part about Bacardi Rum Cake is that it is made with yellow boxed cake mix! Although this cake is based on a box cake, it tastes delicious nonetheless!


  • Unsalted butter: To grease the bundt pan and to glaze it.
  • Pecans: Pecans chopped into pieces. The mixture can also be made with chopped nuts, such as walnuts or pistachios. It is also possible to omit the nuts if you wish.
  • Dry ingredients: The cake mix should be yellow and the pudding should be vanilla. It keeps the recipe moist and easy to make.
  • Wet ingredients: A mixture of milk, vegetable oil, and Bacardi rum.
  • Sugar: This sweet rum glaze uses both brown sugar and granulated sugar.

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How to Bake Bacardi Rum Cake

  • Butter an 10-inch bundt pan with one teaspoon unsalted butter and grease it generously.
Bacardi Rum Cake Butter
  • A little brown sugar should be sprinkled over the chopped pecans in the bottom of the bundt pan. Make sure to set aside.
  • Pour a package of dry vanilla pudding mix and a box of cake mix into a large bowl. Stir until well combined. The eggs, milk, vegetable oil, and 1/2 of Bacardi rum should be combined in a separate bowl and whisked together.
Bacardi Rum Cake Eggs
  • Once the wet and dry mixtures are combined, pour the wet mixture into the dry mixture and stir until well combined. Adding the pecans to the bundt pan will make it look like a forest.
Bacardi Rum Cake Add
  • After the oven has been preheated, bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and set aside to cool.

For the Glaze

  • Over medium heat, combine butter, water, 1/2 cups brown sugar, and 1/2 cups white sugar in a saucepan while the cake cools. Put the pot on the stove and bring to a boil. Boil for about five minutes. Stir 1/2 cup of rum into the sauce after removing it from the heat.
  • After the cake is cooled, pour the glaze over it while it is still in the bundt pan. Approximately 15-20 minutes should be enough time for the glaze to soak into the cake.
Bacardi Rum Cake Oil
  • To release the sides of the bundt pan from the cake, use a butter knife after it has been soaked. Flip the bundt cake onto a platter to remove it from the pan.
  • Take a bite and enjoy.


  • This cake tastes better after it sits for a while.
  • There is nothing better than plain popcorn, but if you want, you can top it with vanilla ice cream. Then drizzle some more rum over the ice cream for a special treat for adults.
  • The rum makes it ideal for sending as a gift through the mail because it serves as a preservative. The cake has been sent to soldiers overseas a number of times. People have even shipped them overseas after baking them in canning jars.

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Frequently Asked Questions

How long does alcohol stay in rum cake?

However, the glaze retains some alcohol after cooking, despite most of the rum being cooked out. The amount usually doesn’t affect you very much, unless you eat the whole cake at once!

What to do if your bundt cake sticks to the pan?

  • Don’t use a pan that isn’t non-stick! It all comes down to the pan. It is not worth the time or effort to use an old and questionable pan.
  • Prepare your pan by greasing it. It is debated whether shortening or butter should be used. The best method I’ve found is to use butter, sprinkle with flour, and let it sit for a few minutes. Consider using solid shortening and sprinkled with either flour or granulated sugar if you haven’t yet!

Is bacardi rum cake required to be refrigerated?

There is no need to refrigerate rum cake. Room temperature storage is possible for 4-5 days. Maintain moisture by tightly wrapping it in plastic or placing it in an airtight container. 

You can refrigerate it to keep it fresh for even longer. If you’d like to freeze it for up to three months, you can do so as well.

Bacardi Rum Cake

Bacardi Rum Cake Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

You can prepare this easy, moist, and delicious rum cake with a box cake mix and top it with a butter rum glaze for a delicious holiday dessert.


For the Bake

  • 4 large eggs
  • ½ cup chopped pecans
  • 1 15.25 oz package yellow cake mix
  • 1 3.4 oz package instant vanilla pudding mix
  • ½ cup Bacardi rum
  • ½ cup milk
  • 1 tbsp unslated butter softened
  • ½ cup vegetable oil

For the Glaze

  • ½ cup Bacardi rum
  • ½ cup butter
  • ¼ cup water
  • ½ cup brown sugar
  • ½ cup granulated sugar



  • Prepare your oven by preheating it to 325 degrees Fahrenheit. A 10-inch bundt baking pan should be generously greased with 1 Tablespoon unsalted butter.
  • Sprinkle some brown sugar on the chopped pecans in the bundt pan. Prepare and set aside.
  • The cake mix and vanilla pudding mix should be mixed together in a large bowl before baking. To make a Bacardi rum float, whisk together eggs, milk, vegetable oil, and 12 cups of Bacardi rum.
  • Combine the wet and dry mixtures by pouring the wet mixture into the dry mixture and stirring until combined. Put the mixture in the bundt pan and add the pecans.
  • After the oven has been preheated, bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and set aside to cool.
  • Glaze

  • Over medium heat, combine butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan. Bring to a boil and boil for approximately five minutes. Stir in ½ cup of rum after removing the pan from the heat.
  • After the cake is done baking, pour the glaze over the top while the bundt pan is still warm. Spend about 15-20 minutes letting the glaze soak into the cake.
  • To release the sides of the bundt pan from the cake, use a butter knife after it has been soaked. By flipping the cake onto a platter, you can remove it from the bundt pan.
  • You can serve and enjoy.


    This recipe uses Bacardi Spiced Rum. The same recipe can be made with any kind of dark rum.

    Nutrition Information:
    Yield: 16
    Amount Per Serving: Calories: 355
    Hi, I'm Emma Gold and I am the Blog Editor at My blog is all about kitchen accessories and utensils that you need to make your cooking life easier! If you're looking for a new knife or spatula, or want to upgrade your pots and pans; then come visit me at my blog to see what's hot in the kitchen world today!
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