Bacardi Rum Cake (Easy Homemade Recipe)

Bacardi rum cake is one of the best cakes you’ll ever taste. This incredibly moist, buttery bundt cake doesn’t even need frosting, as the rum-infused batter and sweet glaze create a perfect flavor on their own. The secret ingredient is right in the name: Bacardi rum adds depth and richness that make this cake unforgettable. Like fine wine, this cake actually improves with time as the rum settles in, creating a melt-in-your-mouth texture.

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Why this rum cake recipe is the best

The combination of rum in both the cake batter and the glaze creates layers of flavor that develop and deepen over time. Using instant vanilla pudding mix in the batter ensures incredible moisture that lasts for days. The rum doesn’t make the cake boozy, but rather provides complex flavor notes and keeps the crumb tender. Baking the pecans into the bottom of the bundt pan creates a beautiful presentation when the cake is inverted, while the hot glaze soaks into the warm cake for maximum flavor absorption.

Bacardi Rum Cake Recipe Ingredients

Take a look at everything you will need for this rum-soaked cake recipe. And of course, make sure to stop at the liquor store to grab yourself a bottle of Bacardi white rum!

For the Cake:

• Yellow cake mix – Provides the base structure and makes preparation quick and easy
• Instant vanilla pudding mix – Adds incredible moisture and keeps the cake tender for days
• Chopped pecans – Contribute nutty flavor and create a beautiful presentation on the cake bottom
• Large eggs – Bind the ingredients together and add richness
• Vegetable oil – Keeps the cake moist and tender
• Water – Hydrates the dry ingredients and helps create proper texture
• Rum (light or dark) – Provides depth of flavor and moisture without an alcohol taste after baking

For the Glaze:

• Butter – Creates a rich, silky glaze base
• Sugar – Sweetens the glaze and balances the rum flavor
• Rum – Infuses the glaze with complex flavor notes

Ingredient Substitutions

One of the most frequently asked questions is: What can I use as a substitute for rum in a Bacardi Rum Cake Recipe?

Rum does play a big role in flavoring this cake, so if you are not a big fan of using alcohol for baking, then you can replace the rum with water and buy some rum extract to create your own rum flavor. I would suggest using 1½ teaspoons with each ½ cup of water.

Additionally, if you are allergic or simply not a fan of pecans, you can substitute other nuts, such as almonds or walnuts. Or they can always be omitted and possibly replaced with chocolate chips.

What is the best rum for rum cake?

I may be a little biased, but I feel like the Bacardi rum does a great job in this recipe. It provides a great amount of flavor and is smooth.

However, feel free to use your favorite kind and let me know how it turns out.

How to Make Bacardi Rum Cake

1. Preheat the oven to 325°F. Grease and flour a bundt pan if it isn’t non-stick.
2. Begin making the rum-soaked cake by sprinkling the chopped pecans into the bottom of a bundt pan.
3. Then, place the remaining ingredients in a large bowl and cream them together with an electric mixer until well combined.
4. Next, pour the cake batter into the pan and place it in the preheated oven to bake for 1 hour.
5. You’ll know the cake is done when the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

6. Then, make the glaze by boiling all the ingredients except the rum in a saucepan and stirring for 5 minutes.
7. Once that is done, add the rum and bring the liquid back to a boil for an additional couple of minutes.
8. Then, simply spoon or pour the glaze over the warm cake and enjoy. 

Can you make Bacardi Rum Cake without a bundt pan?

You definitely can make this without a bundt pan. As you can see, I use a tube pan. You will need to adjust the baking time according to the type of pan you choose to use.

Just oversee it while it bakes in order not to overbake it and dry out the cake.

Storage & reheating instructions

Freezing: Wrap the cooled cake tightly in plastic wrap, then wrap in aluminum foil or place in a heavy-duty plastic freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

• Room Temperature Storage: Store the cake in an airtight container at room temperature for up to 3 days. Room temperature actually helps the flavor deepen and develop.
• Refrigerator Storage: Transfer to an airtight container and refrigerate for up to 5 days. Let the cake come to room temperature before serving for best flavor.
• Reheating Method: This cake is best served at room temperature and does not require reheating. If chilled, simply let it sit out for 30 minutes before serving.

Does rum cake taste like alcohol?

Not at all! Actually, all of the alcohol is either baked or boiled out of the cake and glaze and you are just left with the flavor and spices in the rum itself.

Why did my rum cake fail?

I know we live in the Pinterest world, where all the pretty desserts abound, but sometimes they don’t turn out as you want, especially when it is your first time making the recipe.

When you are grabbing the ingredients, make sure you’re getting the right thing and double checking how much of each ingredient to use.

Sometimes, when you’re moving too fast, you can make a small mistake that can have a big effect on the outcome of the dessert.

So make sure to check these things:

• Right amount of yellow cake mix
• Right amount of vanilla pudding
• The right number of eggs
• Measured the oil correctly
• Enough water 
• Enough rum
• Using the right kind of sugar

Love to bake cakes? Try these recipes!

• Ambrosia Cake
• Banana Split Cake
• Chocolate Peppermint Bundt Cake
• Heath Bar Cake
• Hershey Bar Cake
• Holiday Poke Cake
• Pineapple Angel Food Cake
• Pistachio Cake
• Sock It To Me Cake

Check out more of my easy cake recipes and the best Christmas dessert recipes here on CopyKat!