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
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
- 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!