Bacardi Rum Cake is a moist and indulgent dessert that delights the senses with its rich flavors and tropical flair. Made with buttery cake infused with Bacardi rum, it features a blend of nuts and a hint of vanilla, creating a harmonious balance of sweetness and depth. Topped with a luscious rum glaze that seeps into the cake, each bite offers a melt-in-your-mouth experience that is both festive and satisfying. Perfect for celebrations or as an after-dinner treat, Bacardi Rum Cake adds a touch of island-inspired joy to any gathering, inviting everyone to savor its delightful and intoxicating flavor.
Bacardi Rum Cake
Ingredients
CAKE
- 1 cup chopped pecans or walnuts
- 1 package yellow cake mix
- 1 package vanilla instant pudding mix
- 4 eggs, room temperature
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup Bacardi dark or golden rum
GLAZE
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Bacardi dark or golden rum
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a 10-inch tube pan or 12-cup Bundt pan generously with non-stick spray or butter. Dust the greased pan with flour and shake off the excess. Sprinkle nuts into the bottom of the pan.
- In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil, and rum until smooth and well-combined.
- Pour the batter over the nuts. Bake it for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Flip it over onto a serving plate.
- Meanwhile, prepare the glaze. Melt the butter in a saucepan over medium heat. Pour the water and sugar. Boil and stir until the sugar is dissolved, about 5 minutes. Remove it from the heat and stir in the rum.
- Brush the glaze evenly on top of and the sides of the warm cake. Allow the glaze to be fully absorbed by the cake. Repeat until all the glaze is used up. Let the cake cool completely. Serve and enjoy!
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