The Ultimate Bacardi Rum Cake Recipe: Moist, Boozy, and Irresistible

Have you ever wondered why bakery rum cakes never quite match the flavor and richness of a homemade version? Making your own bacardi rum cake recipe at home isn't just about saving money—it's about controlling the quality of ingredients, customizing the rum flavor to your preference, and creating a dessert that's genuinely special for celebrations or weekend indulgence. This rum cake recipe delivers a perfectly moist bundt cake infused with premium Bacardi rum, topped with a buttery glaze that soaks into every crumb. Whether you're a seasoned baker or a complete beginner, this recipe guarantees bakery-quality results with simple pantry ingredients and straightforward techniques.

Ingredients List

    • 1 cup chopped pecans or walnuts
    • 1 box (18.25 oz) yellow cake mix
    • 1 package (3.4 oz) instant vanilla pudding mix
    • 4 large eggs
    • 1/2 cup cold water
    • 1/2 cup vegetable oil
    • 1/2 cup Bacardi dark rum (80 proof)

For the Rum Glaze:

    • 1/2 cup (1 stick) unsalted butter
    • 1/4 cup water
    • 1 cup granulated sugar
    • 1/2 cup Bacardi dark rum
    • Optional: 1 teaspoon vanilla extract for enhanced flavor

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 60 minutes

Total time: 1 hour 45 minutes (including cooling and glazing)

This timeline makes it perfect for weekend baking or preparing a day ahead for parties. The cooling period is essential for proper glaze absorption, so plan accordingly.

Step-by-Step Instructions

Step 1: Prepare the Pan Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan, making sure to coat every crevice. Sprinkle the chopped nuts evenly across the bottom of the pan—they'll create a beautiful topping when inverted.

Step 2: Mix the Batter In a large mixing bowl, combine cake mix and pudding mix. Add eggs, cold water, oil, and rum. Beat on low speed until moistened, then increase to medium and beat for 2 minutes until smooth and fluffy. The pudding mix is the secret to achieving that signature moist texture in this bacardi rum cake recipe.

Step 3: Bake to Perfection Pour batter over the nuts in the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean. Avoid overbaking—the cake should spring back when gently touched but remain incredibly moist.

Step 4: Prepare the Glaze While the cake bakes, prepare your glaze. Melt butter in a saucepan, then stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and carefully stir in rum (it may bubble). This boozy glaze transforms a good rum cake recipe into an extraordinary one.

Step 5: Glaze the Cake Once baked, let the cake cool in the pan for 10 minutes. Invert onto a serving plate. Prick the top and sides thoroughly with a skewer. Slowly drizzle half the glaze over the warm cake, allowing it to soak in. Wait 10 minutes, then apply the remaining glaze. This double-glazing technique ensures maximum flavor penetration.

Nutritional Information

Per serving (serves 12):

    • Calories: 385
    • Protein: 4g
    • Carbohydrates: 48g
    • Fat: 18g
    • Fiber: 1g
    • Vitamin A: 6% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Substitute spiced rum for a warmer profile, or try coconut rum with shredded coconut mixed into the batter for a tropical twist.

Dietary Adaptations: Use gluten-free cake mix and pudding for celiac-friendly versions. For lower sugar options, reduce glaze sugar by 1/4 cup (though flavor intensity will decrease).

Make-Ahead Strategy: Bake the cake 1-2 days ahead and store wrapped tightly. Apply glaze 4-6 hours before serving for optimal moisture without sogginess.

Beginner Tip: Room temperature eggs blend more smoothly into the batter, preventing lumps and ensuring even texture throughout.

Common Mistakes to Avoid

Insufficient Pan Greasing: This is the #1 reason rum cakes stick. Use a pastry brush to apply shortening or butter to every ridge, then dust thoroughly with flour, tapping out excess.

Skipping the Pudding Mix: Don't substitute or omit—instant pudding is essential for the characteristic dense, moist crumb structure.

Rushing the Glazing Process: Pouring all glaze at once causes runoff. Apply in stages, allowing each application to absorb before adding more.

Overbaking: Start checking at 55 minutes. A slightly underdone center is better than a dry cake, as residual heat continues cooking.

Using Imitation Rum: Quality matters dramatically. Always use real Bacardi or equivalent rum—imitation extracts produce artificial, chemical-tasting results.

Storage / Leftovers Tips

Store your finished bacardi rum cake recipe creation wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 5 days. The high rum and sugar content acts as a natural preservative while the cake actually improves in flavor as it sits, with the glaze fully integrating into the crumb.

For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature for 2-3 hours before serving—never microwave, as this compromises the delicate texture perfected in your rum cake recipe. The alcohol content prevents complete freezing, maintaining moisture even after defrosting.

Refrigeration isn't recommended as it dries out the cake, but if your kitchen exceeds 75°F, refrigerate and bring to room temperature 30 minutes before serving for optimal flavor release.