Total Time
1hr 24mins
Prep 20 mins
Cook 1 hr 4 mins

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Ingredients Nutrition


  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.
  3. Pour batter over nuts.
  4. Bake at 325 in oven for 1 hour.
  5. Cool 10 minutes in pan.
  6. Invert onto serving plate and prick top.
  7. Glaze-----------------.
  8. Melt butter in saucepan.
  9. Stir in water and sugar.
  10. Boil 5 minutes, stirring constantly.
  11. Remove from heat.
  12. Stir in rum.
  13. Brush glaze evenly over top and sides of cake.
  14. Allow cake to absorb glaze.
  15. Repeat until glaze is used up.


Most Helpful

I made this cake ahead of time, just to be sure that I gave the booze enough time to soak into the cake :-) This was a rare treat – a rich, unashamedly decadent treat!

Mille® February 11, 2002

Have to agree with the other reviews. This is terrific!! I froze half the cake for company later this month and I'll bet it will be just as good as the "fresh" cake. An easy to do real winner Dorothy.

Tebo May 13, 2002

This is awesome. I made this for a dinner with the boss. Rich, Rummy and just delicious. Thanks for posting this. Very easy and the results are fantastic.

FruitLoop September 09, 2002

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