Bacardi Rum Cake
This is a vintage recipe from Bacardi. We only make this during the holiday season.
PrintBacardi Rum Cake
This is a vintage recipe from Bacardi. We only make this during the holiday season.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 servings 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
Cake
- 1 cup chopped pecans or walnuts
- 1 (18.25 ounce) box Duncan Hines yellow cake mix
- 1 (3 3/4 ounce) box Jell-O vanilla instant pudding and pie filling
- 4 eggs*
- 1/2 cup cold water
- 1/2 cup Wesson or Crisco oil*
- 1/2 cup Bacardi dark rum (80 proof )
Glaze
- 1 stick (1/2 cup) butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Bacardi dark rum (80 proof )
Instructions
Cake
- Heat oven to 325 degrees F. Grease and flour a 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.
- Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour.
- Cool; invert onto serving plate. Prick top with fork. Spoon and brush glaze evenly over top and sides.
Glaze
- Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly, and remove from heat. Stir in rum.
- You may decorate with whipped cream before serving.
Notes
If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2 cup.
18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
