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THE Bacardi Rum Cake.....adjusted for today's box cake mixes Recipe

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7 votes | 57371 views

Several years ago Bacardi’s Rum Cake recipe used an 18 ½ ounce cake mix and box of instant vanilla pudding mix. Not long after that box cake mixes were developed with “pudding in the mix” which now are known as “super moist” or “deliciously moist.” They also down-sized weights from 18 ½ ounces to today’s Betty Crocker 15 1/4 ounces and Duncan Hine’s 16.5 ounces (don’t you just hate when they do that?) Bacardi has adapted its recipe for rum cake so that instant pudding is no longer required but if you use a “moist” cake mix today other ingredient adjustments are needed. Here is the recipe with these adaptations. Make this divine cake for your special holiday occasions!

Prep time:
Cook time:
Servings: 16
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Ingredients

Cost per serving $0.66 view details
  • CAKE:
  • 1 cup chopped pecans (or walnuts)
  • 1 yellow cake mix "moist-type" (15.25 oz to 16 oz.)
  • 3 eggs
  • 1/2 cup cold water
  • 1/3 cup Wesson oil (I used canola)
  • 1/2 cup Bacardi dark rum (80 proof)
  • GLAZE:
  • 1/4 pound butter (1 stick)
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi dark rum (80 proof)

Directions

  1. Preheat oven to 325 degrees F. Grease and flour a 10" tube or 12" Bundt pan. Sprinkle nuts over bottom of pan.
  2. In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well.
  3. Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick.
  4. Cool in pan on wire rack 10 minutes and prepare glaze while it's cooling (recipe below.) After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it's poured.) Then prick caketop all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over - see Photo 2.) At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake.
  5. GLAZE:
  6. Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
  7. Optionally decorate border with sugar frosting or whipped cream.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 116g
Recipe makes 16 servings
Calories 475  
Calories from Fat 193 41%
Total Fat 22.05g 28%
Saturated Fat 5.79g 23%
Trans Fat 0.12g  
Cholesterol 54mg 18%
Sodium 496mg 21%
Potassium 85mg 2%
Total Carbs 66.37g 18%
Dietary Fiber 1.1g 4%
Sugars 13.9g 9%
Protein 4.48g 7%

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Reviews

  • myra byanka
    December 13, 2012
    I was going to look for a recipe, and here it is.

    Thanks,

    Myra
    • Bobby Lovera
      January 8, 2013
      One of my favorite cakes...I never knew it started with a box of cake mix.
      Need a slice today!
      I've cooked/tasted this recipe!
      • Bonnie
        September 4, 2015
        I've made this cake several times. It's always a huge hit at gatherings! Suggestion: Make it 3 days ahead of time. It's one of those things that gets better as it sits a while.
        I've cooked/tasted this recipe!

        Comments

        • Dianne
          December 21, 2017
          I have made this cake for years just made one for Christmas exchange for my job.
          • puffyeye50
            December 18, 2017
            I made my mind up.....I'm making this cake for Christmas 2017!!!
            Happy Holidays!!!
            • tess
              February 15, 2017
              I have used this recipe for many years, only difference is that I use Captain Morgans spiced rum, and I 'might' use a tad more rum than it calls for in the icing...just a tad..
              • Salad Foodie
                December 19, 2012
                Sandra ~ The earlier Bacardi Rum Cake using a cake mix WITHOUT pudding in the mix (or not super moist) has three differences: add a 3 3/4 ounce package vanilla instant pudding mix, use 4 eggs instead of 3, and 1/2 cup oil instead of 1/3 cup.
                • Sandra Rowlett
                  December 19, 2012
                  This is the recipe that I have always used however, I still put the instant pudding in the cake mix even if I buy the moist one. I think it holds up better and every year there are people who want me to make it for them. I am now 70 years old and still bake the cake but I also give them a copy of the recipe.
                  • jima94
                    December 15, 2012
                    Mistakenly purchased B.C. supermoist yellow mix @ 15.25oz; didn't know about the reduced size and I usually buy Pillsbury, etc. at 18.25oz. Happy to see someone has made rum cake with 15.25. I've used the 3 egg version since the start of pudding-n-mixes at 18.25oz. I will do one 15.25 for personal consumption before I had out as Christmas gifts. Thank you, Jima94

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