Bacardi Rum Cake
Recipe type: Cakes
Cuisine: Desserts
This moist, flavorful bundt cake is easy and foolproof. Sure to be a hit wherever it's served.
  • 1 c. chopped pecans or walnuts
  • 1 (18½ oz.) pkg. yellow cake mix
  • 1 (3¾ oz.) pkg. Jello vanilla instant pudding and pie filling
  • 4 eggs
  • ½ c. cold water
  • ½ c. Wesson oil
  • ½ c. Bacardi dark rum (80 proof)
  • Note: If using yellow cake mix with pudding ALREADY in the mix, omit instant pudding, use 3 eggs instead of 4, and ⅓ cup oil instead of ½.
  • GLAZE:
  • ¼ lb. butter
  • ¼ c. water
  • 1 c. granulated sugar
  • ½ c. Bacardi dark rum (80 proof)
  1. Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
  2. For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.
Recipe by Good Food St. Louis at