I’ve been scouring my Grandmother’s recipes and there seems to be a popular theme of boozy bundt cake recipes. Of course, I have to try each one and see which is the best. This Bacardi Rum Cake recipe has actually been around for years and it’s a classic. It’s also made from a box of yellow cake mix, but nobody would know because it comes out much fancier! The recipe includes an optional chocolate ganache topping as well.
I never knew there were so many fantastic ways to doctor up a cake mix. This recipe saves time by using an ordinary box of yellow cake to start. Then, you build the flavor with the rum. Once the cake is baked, the rum isn’t overpowering – even with the glaze. If you want a less alcoholic flavor, all you have to do is cut the glaze portion in half.
Related: Chocolate Kahlua Bundt Cake
How To Make The Original Bacardi Rum Cake Recipe
Bundt Cake recipes just look so beautiful with all of the curves too. I love serving this cake for special events and nobody would ever guess that it isn’t from scratch. I can always depend on my Grandma’s vintage recipes.
What To Serve With Bacardi Rum Cake
This cake stands alone by itself. The optional chocolate ganache layer really depends on your love for added sweetness. If you love chocolate, definitely add it. If you want a lighter cake option, keep it off. Make a fresh pot of coffee and serve the cake with a scoop of vanilla ice cream. You could also serve it alongside a rum cocktail for an added punch.
How To Remove Your Bundt Cake Without Ruining It
The only headache that bundt cakes can give you is removing them from the pan. You want to let the cake cool completely before attempting to remove it. Then here are some tips and tricks to try:
- Place your cake stand or cooling rack on top of the bundt cake pan before flipping.
- If it sticks, try tapping the bottom of the bundt cake pan with a knife to loosen it.
- If you’re edges are sticking, you can carefully use a sharp knife to loosen up the sides.
How To Store Leftover Rum Cake
If you have any leftovers, you want to keep it fresh by placing it in an air-tight container. You can freeze rum cake for up to 3 months in the freezer. To serve again, just let it thaw to room temperature.
What You’ll Need From The Grocery Store:
- Yellow Cake Mix
- Dark Rum (You can use light rum for the glaze, if preferred)
- Chopped Pecans
- Vegetable Oil
- Instant Vanilla Pudding
- Optional For Ganache: Semi-Sweet Chocolate Chips, Heavy Whipping Cream
Step-By-Step Directions To Make This Bacardi Rum Cake Recipe
Preheat the oven to 325º. Grease and flour a 10″ bundt cake pan. Sprinkle the pecans over the bottom of the pan.
Mix all of the cake ingredients together with an electric mixer, until combined.
Pour batter over the nuts. Bake for 60 minutes. Let cake cool completely.
Invert onto a serving plate.
For the glaze, melt butter in a saucepan. Stir in water and sugar. Bring it to a boil for 5 minutes, making sure to keep stirring constantly. Remove from heat and stir in the rum.
Poke the top of the cake with toothpicks or skewers. Drizzle the glaze evenly over the top and sides. Allow the cake to absorb the glaze and repeat until the glaze is used.
For the optional chocolate ganache, melt 4oz of semi-sweet chocolate together with 2 tablespoons of heavy whipping cream, in a small saucepan. Stir once melted. Drizzle over the cake and let it cool.
- For The Cake:
- 1 Cup Chopped Pecans (Can Substitute With Walnuts)
- 1 Package Yellow Cake Mix
- 1 Large Package Of Jello Vanilla Instant Pudding & Pie Filling
- 4 Eggs
- 1/2 Cup Cold Water
- 1/2 Cup Vegetable Oil
- 1/2 Cup Dark Rum
- For The Glaze:
- 1/4 Cup Butter
- 1/4 Cup Water
- 1 Cup Sugar
- 1/2 Cup Light Rum (or Dark)
- For The Chocolate Ganache:
- 4 oz Semi-Sweet Chocolate Chips
- 2 Tablespoons Heavy Whipping Cream
- Preheat the oven to 325º. Grease and flour a 10" bundt cake pan.
- Sprinkle the pecans over the bottom of the pan.
- Mix all of the cake ingredients together with an electric mixer, until combined. Pour batter over the nuts.
- Bake for 60 minutes. Let cake cool for 25 minutes. Invert onto a serving plate.
- For the glaze, melt butter in a saucepan. Stir in water and sugar. Bring it to a boil for 5 minutes, making sure to keep stirring constantly. Remove from heat and stir in the light (or dark) rum.
- Poke the top of the cake with toothpicks or skewers. Drizzle the glaze evenly over the top and sides. Allow the cake to absorb the glaze and repeat until the glaze is used.
- For the optional chocolate ganache, melt 4oz of semi-sweet chocolate together with the heavy whipping cream, in a small saucepan. Stir once melted. Drizzle over the cake and let it cool.
- Grease your pan with a stick of butter and add a few tablespoons of flour to evenly coat the pan. This will help your cake easily come out.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 646Total Fat: 42gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 113mgSodium: 668mgCarbohydrates: 101gFiber: 3gSugar: 67gProtein: 9g
**Nutritional information is calculated by a third party. Actual nutritional values may vary.