Bacardi Rum Cake

A cup of rum in my cake? Yes, please.
A cup of rum in my cake? Yes, please.

I had this cake for the first time in my life at a friend’s dinner party.  This cake is so delish!  It was hard to not eat the entire cake by myself.  Before I left I asked my host for the recipe.   On my way home he sent me a text with this picture.   Bacardi Rum CakeI thought for sure that this was an old family recipe but it turns out that this picture can be found on the internet.  Regardless, the cake is so amazing I needed to share it with others.  I did not put nuts into my cake and I used white rum instead of dark rum.  Enjoy!

Ingredients for Cake

  • 1 15 and 3/4 oz pkg of yellow cake mix
  • 1 3.4 oz pkg of Jell-o Vanilla Instant Pudding and Pie Filling
  • 4 eggs
  • 1/2 cup of cold water
  • 1/4 cup of vegetable oil
  • 1/2 cup of Bacardi Dark Rum (I used the white rum)

Ingredients for Glaze

  • 1/4 lb of butter
  • 1/4 cup of water
  • 1 cup of granulated sugar
  • 1/2 cup of Bacardi Dark Rum (I used white rum)

Directions for Cake

  1. Preheat oven to 325 degrees Fahrenheit.  Grease and flour a 10″ tube or 12 cup Bundt pan.
  2. Mix all the cake ingredients together in a large bowl.
  3. Pour batter into prepared pan.
  4. Bake for an hour.
  5. Allow cake to cool and then invert onto serving plate.
  6. Prick the top of the cake.
  7. Spoon and brush glaze evenly over the top and sides of cake.
  8. Allow cake to absorb all the glaze.  Repeat until glaze is used up.

Directions for Glaze

  1. Melt butter in saucepan.
  2. Stir in water and sugar.
  3. Boil for 5 minutes while constantly stirring.
  4. Remove from heat and stir in rum.

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