Bacardi Rum Cake

Bacardi Rum Cake is worthy of any special celebration; it's easy AND delicious!

Course Cakes, Cupcakes & Cheesecake

Cuisine American

Keyword Bacardi, cake, rum

Prep Time 20

Cook Time 55

Total Time 1 15

Servings Servings

Calories 496kcal

Author Barb

½ cup finely chopped walnuts toast them if putting them on the cake after it is baked
1 Box Yellow cake mix
1 Small package vanilla instant pudding mix
½ cup milk
4 Large eggs
½ cup rum
½ cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 325 degrees
Spray a large Bundt pan (12 cup) with Baker's Joy, nonstick spray with flour. Sprinkle the chopped walnuts on the bottom if using a regular Bundt Pan; reserve and sprinkle on top if using a more elaborate one.
Combine cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through until very smooth
Pour into Bundt pan. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
Remove from oven and place on a cooling rack while making the rum glaze; do not remove from the Bundt pan.

Combine butter, water and sugar in a small saucepan. Bring to a boil; reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker. Remove from the heat and add the rum, mix to combine.
Poke holes all over bottom of cake with wooden spoon or other type of kitchen tool you can use to poke holes. Pour rum/butter syrup evenly all over bottom of cake. Allow cake to cool 10 minutes in pan before turning out onto serving platter. Let cool for another 45 minutes before serving.

If scattering nuts on top, reserve a bit of the syrup and pour it over the areas you want to put nuts; it will help to hold them in place.