Bacardi Rum Cake

"Thisis a lovely moist special occasion cake. I usually make it over the holidays, beautiful for buffet table or a brunch. Found the recipe many years ago in a magazine advertising Bacardi Rum, it became very popular and has been enjoy for many years."

Original recipe yields 10 servings


  • Serving Size: 1 (145.7 g)
  • Calories 485.6
  • Total Fat - 21.6 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 70.3 mg
  • Sodium - 416 mg
  • Total Carbohydrate - 68.5 g
  • Dietary Fiber - 2 g
  • Sugars - 21.7 g
  • Protein - 6.1 g
  • Calcium - 111.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.2 mg

Step 1

Sprinkle nuts over bottom of greased 10 inch tube pan or 12 inch bundt pan; set aside.

Step 2

Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over nuts; bake at 325F degrees on middle rack of oven for 1 hour. Cool for 10 minutes in pan. Invert onto serving plate and prick top of cake all over.

Step 3

Glaze: Melt butter in a saucepan, stir in water and sugar, bring to boil, soft boil for 5 minutes stirring constantly; remove from heat; stir in rum. Brush/drizzle glaze evenly over top and sides of cake; allow cake to absorb glaze; repeat until all glaze is used.

Tips & Variations

No special items needed.



I made this for our Thanksgiving dinner and we just adored this!!!

review by:
(12 Oct 2012)