Bacardi rum cake from A box Mix
Bacardi Rum Cake is a scrumptious bundt cake made from a box mix. This is the best cake to come out of a box! And it is an easy recipe too!
My mother made Bacardi Rum Cake for Thanksgiving and Christmas ever since I was a little girl! . Bacardi Rum Cake is the taste of Holidays to me and my family. It’s beautiful and so so delicious and easy to make because it’s made with a box cake mix!
This cake is just so delicious! Here is what Nancy said…
ABOUT THE CAKE…
One thing I love about this cake is that it is so moist and you can taste the rum! That’s because there is quite a bit of delicious rum in this cake.
It is topped with nuts, walnuts, or pecans and a rum glaze to make it extra yummy!
But the best thing is Bacardi Rum Cake is made from a yellow boxed cake mix! Even though this cake’s foundation is a box cake it tastes wonderful!
TIPS TO MAKE THE BEST BACARDI RUM CAKE
Here are a few tips so you can make the best rum cake! YUM!
This cake is made in a bundt pan. I have an affinity for bundt pans.
No matter how plain or fancy your bundt pan is make sure it is very well greased. Get into every nook and cranny with butter or baking spray. For this cake, I used a baking spray infused with flour. If I did not use baking spray I would grease the pan with butter and dust it with flour.
I also use extra-large eggs when I bake. I think Ina Garten mentioned that she uses extra large eggs. It’s supposed to give baked goods more loft. And if Ina Garten uses extra large eggs in her cakes then I surely am too!
Now let’s chat about the batter. No need to use a mixer. Just whisk all the ingredients together until just incorporated. It’s okay if there are some white little lumps in the batter! It will be fine! The important thing to remember is not to overmix the batter.
When you take the cake out of the oven let it sit on a wire rack for about 15 minutes and then turn it out onto a large plate or cake pedestal.
Prick the cake with a fork all over the top and down the sides just a little. I find the nuts often create a hard shell on the top of the cake making it difficult to prick the cake and pour the rum sauce over it so it sinks in. So I sort of lift up the nuts with a fork so they are not so stuck onto the cake. Then the glaze easily gets into the cake and the nuts look so much prettier.
Use a fork and prick it all over the top making tiny channels for the glaze to seep into.
I put a plate under the wire rack the rum cake is on to catch any drips.
The beauty of this cake is the glaze so use every tiny drop! Gently and slowly pour the glaze over the cake so it will absorb all the glaze.
I like to use a pastry brush and brush to brush the glaze on the sides of the cake too.
If any glaze is left on the plate, spoon it up and drizzle it over the cake.
This cake is can be eaten right away but tastes better the next day or two! Just keep it under a dome or cover it with non-stick foil.
WHAT TO SERVE THE BACARDI RUM CAKE WITH
Bacardi Rum Cake is so moist and flavorful you really don’t need to serve it with a thing!
But if you like even more on your plate try serving it alongside…
- a big puddle of creme Anglaise
- heavy whipped cream
- a scoop of vanilla or butter pecan ice cream
LET’S MAKE BACARDI RUM CAKE
Delicious Bacardi Rum Cake
Ingredients
For The Cake
- 1 cup walnuts or pecans, chopped
- 1 15.25 oz yellow cake mix
- 1 3.4 oz package of vanilla instant pudding mix
- 4 large eggs, or extra large
- 1/2 cup cold milk
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum
For The Glaze
- 1/2 cup (1 stick) butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi Rum
- 1/4 cup walnuts or pecans, chopped and toasted
Instructions
For Cake
- Preheat the oven to 325°.
- Grease a bundt pan and set aside.
- Sprinkle the nuts on the bottom of the bundt pan.
- Combine all the cake ingredients in a large bowl.
- Pour the batter in the bundt cake.
- Bake for 1 hour.
- Let the cake completely cool on a wire rack for 30 minutes.
- Turn the cake out onto a large plate or cake pedestal.
- Prick the top of the cake with a fork.
Make The Glaze
- Melt the butter in a small saucepan.
- Stir in the water and sugar.
- Boil for 5 minutes stirring constantly.
- Remove from the heat and stir in the rum.
- Drizzle the glaze over the top of the cake. Then keep glazing the cake until all the glaze has been used. Brush the sides of the cake with a pastry brush.
I hope you will try this beautiful and scrumptious rum bundt cake. It will become a favorite!
Do any of you make Bacardi Rum Cake or remember eating it long ago? Please share!
This is a fabulous cake to make for Thanksgiving or Christmas. I’ve been making this cake for years, my grown sons love it as much as I do. It is a really moist cake with great flavor.it’s one that’s on my list every year. Like you I have fetish for Bundt pans, I have several, I guess I got that from my mom, she was the Ina Graten baker in my life, a fabulous baker and cook. Thanks for posting this it brings back holiday memories for me.
So glad to bring back a lovely memory, Ida!
Your Rum Cake came out fabulous my family and friends loved it!
So glad!
The Bacardi Rum Cake is a Christmas tradition for us. It freezes well if wrapped properly. Only once did I have to put an extra couple of slices in the freezer but it was a wonderful treat for a later date. I have also made mini bundts to share and no one is ever disappointed with that little gift. Perfect for brunch with coffee.
Thanks for posting this!
Thanks for the ideas, Zanetta!
Just wondering about the glaze. It calls for 1/4 cup water and 2-3 tablespoons of water. Do you use all of that? Also, it calls for nuts. Do you use additional nuts?
Hi Karen, Yes, use it all! The cake is supposed to be very moist and boozy! Enjoy!
Can I use white rum for the glaze
Hi Toni, I’m not sure. I think dark rum has a richer caramel and vanilla flavor. Give white rum a try if you have it
Hi Kristi, use the same rum you use in the cake. Hope this helps.
This is my husband favorite cake. I’m making it for his 80th birthday. Can it be made a couple of days before the event?
Yes, I think it tastes better the next day. Just make sure you completely cover it so it does not dry out.
I made two of these the other day to slice, put on pretty plates and give out to neighbors. They were a huge hit! This is a great recipe and not hard to do. I did because of allergies sadly have to leave out the nuts but it’s still delicious!
Yes, it is easy and even without the nuts still a winner! I’m so glad you enjoyed the cake.
Can this be made with crown royal apple?
I guess you could. But Crown Royal Apple is a whiskey and whiskey is strong. Give it a try and let us know how it worked.Merry Christmas, Beth.
The recipe says after 15 minutes turn it to a platter, then the picture shows pouring the glaze on while it’s on the wire rack,
How did you transfer it to the cake plate?
You can put the cake on a platter or on a wire rack to add the syrup.
Could I use a mini bundt with walnuts at the bottom?
I think so, Pat. Give it a try.
Hi Yvonne! I had to tell you I made the Bacardi Rum Cake for Christmas and I didn’t have any dark rum so I used Spiced Rum and it came out great! Thank you for the recipe! Happy New Year!
Spice rum sounds amazing Paula. I think I’ll give it a try!
My mom made this cake for us growing up but instead of using real rum she used rum extract. She did not believe in using real alcohol but it always tasted great but now that I’m an adult I will try the real thing!!
I used to make this cake in the 80s, a favourite. But lost the recipe during a couple of moves. Thx for resurrecting it again.,
Yay! Enjoy!
This cake is a family favorite and I’ve been using this same recipe for many years. I’ve tried many different flavors of rum; spiced, dark, white, banana, but our favorite is Bacardi Coconut. Also, if I may add an extra tip, there’s something about using a Duncan Hines yellow cake mix that will put this cake over the top!
Sounds so good! I will have to use Bacardi coconut next time.
My grandmother in law gave me this recipe when I was first married. It is Amazing! I like to serve warm with fresh whipped cream and berries. I heat it for a few seconds when serving (after it is fully baked and cooled.)
Thanks for reminding me of this great recipe!
Hi Sandra, thanks for letting us know how you serve it! What a great grandmother-in-law to give you such a delicious recipe.
Yes, I can remember the first time I made this and it was wonderful. I am wondering if rum extract might be substituted for the real thing? If so, how much to use?
Love, love, love your blog……
Hi Shawn, I don’t think the extract would be a good substitute. You would probably have to water it down a lot. Use the real thing!
Been making this cake for years. Everyone loves it! I have always use spiced rum, and it comes out great! I have made with and without nuts and both are great.
I have also made with Bailey’s Irish cream, also very good!
Baileys Irish Cream would be amazing! I’m going to try this version!
My mother in law gave me this recipe years ago! A family holiday regular on the menu. It’s a winner!
A co worker shared this recipe with me years ago. Now it’s a Christmas tradition . One thing I do differently is I pour the glaze over the cake while it is still in the Bundt pan and let it sit for several minutes before removing it. That way none of the glaze is wasted and less mess. So yummy!
Thanks for the tip. I just wonder if the bottom (top) will get to heavy and could tear in the pan.
This cake looks delicious will be making it. My question would you have to use a whole cup of nuts?
I don’t think you HAVE to, but they do make it so delicious.
So glad you shared this recipe…I’m planning on giving mid sized Bundt cakes as Christmas gifts to friends with little vintage copper Bundt pan ornaments attached to the gift tag. I have been trying to decide what recipe to use and just found it…so thank you! 🌿❤️🌿
How fun Sue! I’m sure your friends will love this cake!
I have been making this for Christmas for my daughter for probably the last 25 years or better. If I mention it would be nice to do something different a look of horror comes over her face. It’s made every year with love for her! The only thing I do differently is I glaze on my cake plate. It doesn’t present as beautiful as yours but everyone likes being able to get a little extra glaze on their slice.
I would look in horror too! LOL!
Thank You!!!! My Mom made this cake all the time, and somehow the recipe was lost. To have it back and make it for family and friends, will bring back wonderful memories of my Mom and all the wonderful food that came out of her kitchen.. can’t wait to make this cake!
Oh, I’m so happy you have this recipe back in your repertoire!
I like to add almond extract to the cake mix and the glaze
Yum, thanks for the tip Ruth.
Parabéns, ideias maravilhosas, receitas deliciosas e tudo de muito bom gosto !
Feliz Natal!
Mirian
Brasil/ São Paulo
Merry Christmas Miriam.