Bacardi Rum Cake

Bacardi is now more affordable than ever before so it goes with out saying that a Rum cake would be ideal for you to prepare for your Christmas parties! Its guaranteed to be a tingler!

This Bacardi rum cake is lovely and moist. We usually make it around Christmas and New Year’s, makes a nice looking dessert for a buffet and the taste is rich and wonderful.


1hr 24mins



  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 2 whole vanilla beans


  • 1 cup granulated sugar
  • ¾ cup cornstarch
  • ¾ cup nonfat dry milk powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda


  • 1 cup chopped pecans or 1 cup chopped walnuts
  • 1 (520 g) yellow cake mix
  • 1 (92 g) package vanilla instant pudding mix
  • 4 eggs
  • 1⁄2 cup cold water
  • 1⁄2 cup cooking oil
  • 1⁄2 cup dark rum or rum


  • 1⁄2 cup butter
  • 1⁄4 cup water
  • 1 cup sugar
  • 1⁄2 cup Rum


Preparation of Yellow cake mix:Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl or airtight container.Store cake mix in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.

Preparation of pudding mix:In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside.Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.

  • Sprinkle nuts over bottom of greased 10-inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.


  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.