This Bacardi Rum Cake is a mouthwatering holiday dessert made easy with a boxed cake mix! Crowned with a heavenly butter rum glaze, pecans, and fresh fruit, this classic dessert will delight your taste buds this holiday season.
The Christmas season does not automatically mean you need to stress yourself out baking elaborate desserts! Thankfully, this easy Bacardi Rum Cake is all about celebrating the holidays with minimal effort. It’s an award-worthy dessert you’d never guess was made with a boxed cake mix!
Be sure to check out my Tropical Rum Cake and Spiced Orange Rum Cake recipes for fruit-infused versions of this rum cake recipe.
Why You’ll Love This Recipe
- Impressive, yet easy! Whether you’re a novice or an experienced home baker, this rum cake is a breeze to make thanks to the boxed cake mix.
- Bakery-style dessert: Don’t let the boxed cake mix fool you – this tastes like Bacardi rum cake made from scratch! It’s moist and bursting with the complex flavors of Bacardi dark rum.
- Bright and festive: What could be better than a festive holiday cake topped with a butter rum glaze, maraschino cherries, and green grapes? The presentation alone leaves your guests wanting more!
Ingredients Needed
- Pecans – I spread chopped pecans over the bottom of the bundt pan before pouring the batter over the top, giving the cake a nutty crunch layer. Feel free to use another nut you like, such as walnuts, almonds, hazelnuts, or macadamia nuts.
- Butter golden boxed cake mix – Making a cake with boxed cake mix saves you a ton of time and effort (things that are in short supply during the holidays!). Use a quality boxed cake mix (I use Duncan Hines).
- Instant vanilla pudding mix – Using instant pudding in cake batter is one of my favorite home-baking hacks. The starches in the pudding mix yield a velvety cake that’s never dry or crumbly.
- Eggs
- Water
- Vegetable oil
- Bacardi dark rum – Because it wouldn’t be a Bacardi rum cake without the rum! Dark rum works especially well here, giving the cake a subtle boozy flavor that’s never overwhelming.
- Glaze – All you need is butter, sugar, water, and, you guessed it, more rum to make a traditional butter rum glaze for this cake.
- Garnish – I like to garnish this cake with maraschino cherries and seedless green grapes for a festive presentation. See the Serving Variations below for more ways to decorate rum cake.
How to Make Bacardi Rum Cake
For the detailed instructions, please see the recipe card.
- Add the nuts: Sprinkle the pecans evenly in the bottom of the prepared bundt pan.
- Make the batter: Mix the cake mix, pudding mix, eggs, water, vegetable oil, and rum in a large mixing bowl until smooth.
- Bake: Pour the batter over the pecans in the bundt pan and bake the cake until a toothpick inserted in the middle comes out clean. Set it aside to cool.
- Make the glaze: Meanwhile, melt the butter in a small saucepan. Stir in the sugar and water, then bring it to a boil. Continue boiling until it’s a thick syrup. Take it off the heat and slowly stir in the rum.
- Decorate: Invert the cooled cake onto a serving plate and use a toothpick to poke holes throughout. Drizzle the glaze on top, then garnish with cherries and grapes. Enjoy!
5 Star Review
“I have been making this rum cake for years during the holidays. It’s a big hit with family and friends.” ~ Valerie
Helpful Tips
- Use room-temperature ingredients: It always helps to set the eggs, butter, and rum (if chilled) on the kitchen counter for 20 to 30 minutes before baking. Room temperature ingredients always yield a smoother batter and evenly baked desserts.
- Don’t overmix the batter: It doesn’t matter if you’re using homemade or box cake mix; overmixing the batter will lead to a dense cake! Instead, only stir the cake batter until all of the ingredients come together and no dry streaks remain.
- Let it cool: Let the cake cool completely before removing it from the bundt pan and pouring the glaze over top.
- Don’t be shy with the glaze: Don’t be stingy! Pour as much glaze as desired on top of the cake. The more you add, the more the cake will shimmer!
Common Questions
What is the best rum to use in a rum cake?
Bacardi dark rum is one of the best rums you can use in desserts and rum cake recipes because it has a rich, complex flavor that brings the perfect balance of sweetness and spice. If you can’t find Bacardi specifically, use another dark rum.
Does rum cake taste like rum?
Using ½ cup of rum in the cake does give it a subtle boozy flavor. However, only the rich flavors are left behind since most of the alcohol evaporates as it bakes.
Recipe Variations
- More fresh fruit ideas: Besides maraschino cherries and grapes, you can complement the cake’s richness with fresh sliced strawberries, pineapple, or raspberries on top.
- Use candied citrus fruit: Add a burst of citrus flavor and eye-catching color by decorating the cake with thin strips of candied orange or lemon peels.
- Or keep it simple: When you don’t need all of the glitz and glamor, decorate the cake with a light dusting of powdered sugar.
Storage
- Refrigerator: Wrap the cooled rum cake in plastic wrap or place it in an airtight container. Store it in the fridge for up to 5 days.
- Freezer: Wrap the cooled cake or slices in layers of plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Bacardi Rum Cake
This moist and delicious rum cake is prepared with a boxed cake mix and drizzled with a rich butter rum glaze. An easy holiday dessert!
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Servings: 12
Ingredients
For the Cake:
- 1 cup chopped pecans
- 1 (15.25 ounce) box butter golden cake mix
- 1 (3.4 ounce) box instant vanilla pudding mix
- 4 large eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup Bacardi dark rum
- Maraschino cherries and seedless green grapes for serving and garnish (optional)
For the Glaze:
- ½ cup butter 1 stick
- 1 cup granulated sugar
- ¼ cup water
- ½ cup Bacardi dark rum
Instructions
- Preheat your oven to 325 degrees F. Spray a bundt pan (with at least a 12-cup capacity) with cooking spray (or grease and flour pan).
- Evenly sprinkle pecans in bottom of pan.
- Mix together the cake mix, pudding mix, eggs, water, vegetable oil, and rum with a mixer on medium speed until smooth in a large mixing bowl.
- Pour batter over pecans.
- Bake for 50 to 60 minutes, or until a toothpick inserted is removed clean. Place on a cooling rack to cool.
- Prepare the glaze while the cake is cooling. Melt butter in a small saucepan over medium heat. Add sugar and water and stir to combine. Increase heat to high and bring to a boil. Boil for 4 to 5 minutes until thickened, stirring frequently. Remove from heat and very slowly pour in rum (*exercise caution when pouring in rum; mixture will vigorously bubble). Stir to combine.
- Once cake has cooled, invert onto a serving plate. Using a skewer or toothpick, pierce holes throughout the cake. Drizzle glaze over tops and sides of cake, allowing it to absorb the glaze.
- Serve and garnish with maraschino cherries and/or grapes, if desired.
Notes
- Nutrition info does not include fruit.
- Cook time includes time to prepare glaze.
- Store in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap securely in plastic wrap, then wrap in aluminum foil (or place in a resealable plastic bag) and freeze for up to 3 months. Place in the refrigerator overnight to defrost.
Nutrition
Calories: 517kcal | Carbohydrates: 55g | Protein: 3g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 343mg | Potassium: 65mg | Fiber: 1g | Sugar: 42g | Vitamin A: 331IU | Vitamin C: 0.1mg | Calcium: 127mg | Iron: 1mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
I would like to make mini pan cakes. Can I mix the pecans into the batter instead ?
Hi Sylvia – I haven’t tested it this way, so I can’t say with 100% certainty… but I wouldn’t hesitate to try it. Let us know how it turns out if you make it! 🙂
I have been making this rum cake for years during the holidays. It’s a big hit with family and friends..
It looks so yummy, cannot wait to try. Love the fact that you used a cake mix, which makes it easier yet has your own signature. Thanks for sharing.