Last Updated on January 27, 2009

Rum Cake Recipe

This rum cake recipe is made with the famous Bacardi rum. It’s a crowd pleaser when you want something extra special for dessert. Top with whipped cream and berries or fruit slices for an elegant touch when serving.

Bacardi Rum Cake

Ingredients:

For the cake:

1 cup chopped pecans – substitute with chopped walnuts if preferred
Jell-o instant vanilla pudding – 4 serving pack
1 18.5 ounce box yellow cake mix (make sure the ingredients does not contain ‘pudding’ in it)
4 eggs
1/2 cup cold water
1/2 cup oil – vegetable or corn
1/2 cup dark Bacardi rum

For the glaze:

1/2 cup butter
1 cup sugar
1/4 cup water
1/2 cup dark Bacardi rum

Directions:

1. Mix all the other ingredients of the cake except the pecans or walnuts, and mix in blender for couple of minutes.

2. Grease a bundt pan.

3. Spread the pecans/walnuts at the bottom of pan. Pour the blended cake mixture over this.

4. Heat oven to 325 degrees F and bake the cake for 1 hour.

5. Just before cake is ready take prepare the glaze.

6. Take a pan and place on medium heat. Put in and melt the butter.

7. Put in the water and sugar. Allow to boil till sugar melts.

8. Turn off the heat and stir in the rum. The rum can release very hot vapor. Please be careful.

9. Once cake is ready, very gently pierce the entire cake using a fork.

10. Keep the cake on a big plate and pour the warm glaze slowly over it, allowing it to seep into the cake.

11. Let the cake stand for at least a couple of hours. There is no need to refrigerate this cake, but it will taste better chilled.