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Bacardi Rum Cake

User Rating 4.5 Star Rating (138 Reviews)


Bacardi Rum Cake
Meal Makeover Moms/Flickr
This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. It freezes beautifully also.

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Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 12 to 16 servings


  • ---Cake---
  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • one 3.4 ounce package (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
  • ---Glaze---
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum


Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin:
*I use milk for added nutritional value. Water may be used instead.

I have made this Bacardi Rum Cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully. Also, many of these cakes have been shipped to soldiers overseas. They got there just fine. Even one woman wrote to say she baked hers in canning jars and then shipped them to her husband overseas.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
The HIT of the party!, Member loumcgregor

Have been making this cake for 15 years (before the internet). When I lost the recipe, I was so happy to find it quickly online. I had no idea it was so popular, but not surprised at all. I always bring one along to any Christmas party & should print out copies of the recipe to hand out, as many ask for it. It is always the HIT of the party. I dust mine with icing sugar when it is almost cooled to give it an even more festive look. I have one in the oven right now & this time I added dried cherries to the mix. Can't wait to try it!

12 out of 12 people found this helpful.

See all 138 reviews

Related Video
How to Make Bacardi Rum Bundt Cake

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