Bacardi Rum Cake

Bacardi Rum Cake

This is a very easy, no-brainer cake.  First of all you're using package yellow cake mix which cuts out all the mixing of everything else.  Second, you cannot go wrong with rum.   If you don't have the Amber rum, which I consider the dark rum, use the white. My preference would be pecans over the walnuts. 

 If you don't have the pecans walnuts you may have peanuts. Chop the peanuts fine if you are using them..


-Sweet Mama Janisse



For 12 people ()


  • 1 cup(s) chopped pecans or walnuts
  • 1 package yellow cake mix
  • 1 package vanilla instant pudding mix
  • 4 eggs
  • 0.5 cup(s) cold water
  • 0.5 cup(s) cooking oil
  • 0.5 cup(s) amber rum or 1873 rum


  • 0.5 cup(s) butter
  • 0.25 cup(s) water
  • 1 cup(s) sugar
  • 0.5 cup(s) amber rum or 1873 rum

Bacardi Rum Cake Directions

  1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  2. Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over nuts.
  3. Bake at 325F for 1 hour. Cool 10 minutes in pan.
  4. Invert onto serving plate and prick top.
  5. For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.
  6. Remove from heat. Stir in rum.
  7. Brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

Nutrition facts