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
This rum cake delivers layers of flavor because rum is used twice, in the batter and in the glaze. Instant vanilla pudding mix is the game-changer that keeps the cake moist for days without tasting like pudding. The pecans baked into the bottom of the pan create a beautiful finish when the cake is inverted. And pouring the warm glaze over a warm cake is what makes it unforgettable, because the cake absorbs it rather than letting it sit on top.
The rum does not make the cake taste boozy. Instead, it adds complex, caramel-like notes and helps maintain that melt-in-your-mouth texture.
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 a nutty flavor and create a beautiful presentation on the cake’s 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 to pecans or simply not a fan, 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
- Preheat the oven to 325°F. Grease and flour a bundt pan if it isn’t non-stick.
- Begin making the rum-soaked cake by sprinkling the chopped pecans into the bottom of a bundt pan.
- Then place the remaining ingredients in a large bowl and beat them with an electric mixer until well combined.
- Next, pour the cake batter into the pan and place it in the preheated oven to bake for 1 hour.
- You’ll know the cake is done when it begins to pull away from the sides of the pan, and a toothpick inserted in the center comes out clean.
- Then, make the glaze by boiling all the ingredients except the rum in a saucepan and stirring for 5 minutes.
- Once that is done, add the rum and bring the liquid back to a boil for an additional couple of minutes.
- 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 based on the type of pan you use.
Just keep an eye on it while it bakes so it doesn’t overbake 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 ones and double-check how much of each 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
Storage and Serving Instructions
- Room Temperature Storage: Store covered in an airtight container at room temperature for up to three days. The flavor often improves as it rests.
- Refrigerator Storage: Store in an airtight container for up to five days. Let slices come to room temperature before serving for the best flavor.
- Freezing: Wrap the cooled cake tightly and freeze for up to three months. Thaw overnight in the refrigerator.
- Reheating Method: This cake is best served at room temperature. If chilled, let it sit out briefly before serving.
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!
Bacardi Rum Cake Recipe
Ingredients
Cake
- 1 cup chopped pecans
- 1 box yellow cake mix (15.25 ounces)
- 1 box vanilla instant pudding mix (3.4 ounces)
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup rum
Glaze
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water
- 1/2 cup rum
Instructions
- Preheat the oven to 325°F.
- Sprinkle the pecans into a bundt pan.
- Place the remaining cake ingredients in the bowl of a stand mixer or a large mixing bowl. Mix on low speed to combine. Then beat for 4 minutes at medium speed.
- Pour the batter into the bundt pan and bake for 1 hour, until the cake begins to pull away from the pan. Do not underbake.
- Remove the cake from the oven and let cool for 10 minutes in the pan. Then invert it onto a serving plate and poke holes into the top of the cake with a long wooden skewer.
- While the cake is still warm, make the glaze: Combine butter, sugar, and water in a saucepan over medium-high heat and stir until the mixture comes to a boil. Boil for 5 minutes, stirring constantly. Add the rum and return to a boil.
- Spoon and brush the warm glaze evenly over the warm cake. Allow the cake to absorb the glaze and repeat until all the glaze has been used.
Can I use a bundt cake pan for this recipe
I think this would work just fine, I would be sure to grease the pan very well.
Use Coconut Rum instead. I’ve been doing that for over 10 years now
This cake was delicious! I used a spiced rum.
Their all easy an delicious! Thank you
I used spiced [Caribbean Spiced Rum] remember alcohol evaporates at 170* so it’s just a flavor in enhancer. It also works great in Upside down Pineapple cake.
Original recipe I made years ago you poked holes in cake in pan & drizzle part of the glaze. Then turned it out on to a plate & drizzled the rest of the glaze on the pecan top. It was so beautiful that way.
So moist & flavorful. Always a hit.