This Bacardi rum cake recipe is the original recipe from Bacardi’s rum, which was published in the 1970s.
It’s surprisingly easy to make, and whether you bake it for a holiday event or just for a tasty treat, this rum cake will get rave reviews!
As an Amazon Affiliate, I earn a commission on qualifying purchases.
Finding The Right Rum Cake Recipe
During my first year of teaching, we had a Christmas potluck at work and someone brought a delicious rum cake.
Meredith, who started teaching with me that same year, raved about it and asked the baker for the recipe. “It’s a secret recipe from my aunt, so I can’t share it,” she said.
Everyone was baffled that she wouldn’t share the recipe. That Christmas break, I decided to try my hand at making a Bacardi rum cake from scratch.
I experimented with about 3 different recipes for rum cake. Then my mom said she remembered Bacardi publishing a rum cake recipe in the ’70s.
With a little research, we found the original Bacardi Rum Cake recipe (this was 20+ years ago and pre-Google,) which had been printed in a magazine advertisement.
A few years later, The Cake Mix Doctor was published with a similar recipe. I’ve used that recipe here.
After break, I returned to school with a copy of the recipe and all the ingredients to make the cake. I gave them to Meredith, who later brought the rum cake to the next year’s potluck and shared the recipe.
What’s In a Bacardi Rum Cake?
This “secret recipe” is made from a box of yellow cake mix. The reason she probably didn’t want to share the recipe is that it is so easy!
Do you have to use a cake mix? Absolutely not. If you’d like to try making it from scratch, here’s a link to a homemade yellow cake mix recipe.
There’s also a box of vanilla pudding and eggs. Yes, I know, this isn’t a very “healthy” cake, but you can always substitute the vegetable oil for something healthier. I use avocado oil instead.
The original recipe calls for pecans, but you can also use walnuts or a combination of both.
I slightly changed this recipe by dividing the nuts and putting 1/2 in the batter and 1/2 in the pan.
Usually, nuts tend to fall off the cake if all of them are on top. Plus, I like the look and taste of them when they’re mixed in with the cake.
Finally, what’s a Bacardi rum cake without the rum? I like to use dark rum for the cake’s glaze, and you’ll need around a half cup. Plus some leftovers to drizzle on top of the finished cake!
Use a Bundt Pan To Make Rum Cake!
It’s traditionally made in a bundt pan, but you could also use an angel food cake pan.
I’ve made it in really fancy bundt cake pans, but you have to make sure to really grease and flour every single crevice of the pan so it releases cleanly.
If you use a bundt pan like this one, be sure to adjust the baking time as it might cook quicker due to the design.
How Long Does Rum Cake Last?
This is one of those recipes that I think tastes better the second day as the rum glaze has a chance to really soak into the cake.
Sometimes, I’ll also sprinkle a little extra rum on a slice just before serving.
The cake will last for 4 days to a week if refrigerated.
Rum Cake
Ingredients
Cake
- 2 Tablespoons Vegetable oil for greasing your bundt pan
- 2 Tablespoons flour for dusting the pan
- 1 cup pecans or walnuts finely chopped and divided
- 1 box yellow cake mix 18 1/2 oz package
- 3 3/4 ounce instant vanilla pudding
- 4 large eggs
- 1/2 cup water
- 1/2 cup vegetable oil or avocado oil
- 1/2 cup dark rum
Glaze
- 4 ounces butter
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup dark rum
Instructions
- Preheat oven to 325*F. Brush or wipe bundt pan with oil making sure to get into all the crevices so that the cake will come out easily. Dust with flour and remove excess.
- Sprinkle 1/2 cup nuts in the bottom of the pan and set aside.
- Place the cake mix, pudding mix, remaining 1/2 cup nuts, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 50-55 minutes.
- Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Poke holes in the bottom of the cake with a long wooden skewer. Drizzle some of the glaze over the bottom of the cake and let it set for a few minutes. Run a long knife along the edges of the cake and invert on a serving plate. Poke holes all over the top of the cake with a wooden skewer and pour the remaining glaze over the top of the cake
Glaze
- Place butter in a small saucepan and melt it over low heat, then add the water and sugar, stirring.
- Increase the heat to medium and bring the mixture to a boil. Reduce the heat slightly and let the glaze simmer until thickened, about 4 minutes, stirring constantly. Remove the pan from the heat and stir in the rum.
- Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow cake to cool completely before slicing.
- Store the cake covered in foil or plastic wrap, at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
Nutrition
If you like nuts, you’ll love this Coffee and Walnut Cake from Christina’s Cucina.
Or this Chocolate Cake with Pecan Frosting
Hazel says
Could this Rum Cake recipe be modified by using rum flavoring instead of the rum? If so how much to use and what could be used for the liquid? Thank you so much. I would love to try this cake, it looks so yummy but I have young children that would be eating it. Again thank you so much.
Cynthia says
@Hazel, absolutely! I agree it’s pretty rummy! I usually label it in case there are adults who are sensitive to alcohol as well.
Bernita Gibson says
You said it would be okay to substitute Rum Extract for actual Rum, but you did not give the substitution amounts! How much extract should be used instead of 1/4 cup Rum?
Cynthia says
Hi Bernita,
If you are using dark rum, you would use about 1/2 the amount of extract, so 1/8 of a cup for the glaze. This is from the McCormick & Company; “for every tablespoon of dark rum required in a recipe you can substitute 1/2 tablespoons (1 ½ teaspoons) of rum extract.You may have to add a little water to keep the liquid ratio right.” Hope that helps! Thank you, Cynthia
Donna Carol Stephenson says
alcohol bakes off , just leaving flavor kids are safe!
Tami says
No. Trust me.
Cynthia says
Yes, that’s probably a good idea! I always made it when my kids were young. I just didn’t serve it to them!
Michele Gerhard says
I understand! This cake always gets such raves that I wish I didn’t have to admit using a cake mix 😉 I’ve been baking it for about 20 years or so… my recipe card says “Megan’s Amazing Rum Cake”! Thanks 🙂
Michele Gerhard says
Cynthia, I was soooo excited about the photo of your rum cake that I forgot to say the most important thing… I totally agree with the Love App philosophy! That’s what it’s all about! La Belle Cuisine is constantly evolving, always a work in progress. It’s therapeutic for me and has been a labor of love since day one. Health issues prevent my emphasizing recipes these days, but either way it’s all about giving with an open heart, about sharing love. Thanks again for a wonderful post! xoxo
Cynthia says
Thanks so much Michele! I just made a gluten free scratch version this weekend!
Barbara says
Michelle, my house is gluten free And I struggle with baking. Would you mind sharing your version?
Cynthia says
Hi Barbara, that was me, Cynthia, that made the #gf version…That was over a year ago, and I’m sorry to say that I didn’t write down the recipe. However, I find that there are sooo many good gluten free flour blends available in the stores today, that you should try to bake with one of them. Also, type “gluten free” in the search bar for LOTS of GF baked goods and dishes. Hope that helps!
Debi at Life Currents says
Lovely story and reminder to be giving. My husband and I try to follow this type of living. We believe that if we take care of others, there will always be others to help us when we need. If you never take care of anyone else, no one will be there for you when you need someone. I spent all day in the kitchen yesterday baking Christmas cookies. Such a lovely time of year! Have a wonderful holiday, and thanks for this post. And the cake looks great! 🙂
Cynthia says
Debi, totally! Thats why we started blogs!
Serena | Serena Bakes Simply From Scratch says
I love to share recipes and I find it so funny how protective people are sometimes over recipes. This cake looks lovely and I want to try it with my yellow cake <3 Yum!
Cynthia says
@Serena, I agree, that’s why we started blogs right?
Christina @ Christina's Cucina says
I love this post! Such great sentiment and so true! And this is a cake I used to make long ago when I used cake mixes and have been wanting to make a scratch recipe version (but I need a working oven first)! 🙁
Kristen @ A Mind Full Mom says
Can’t go wrong with a little bacardi in your cake 🙂
Nancy Dempster says
Hello, what is the cake mix that you use in grams? I used to make these years ago when the cake mix had the pudding in the mix it was much easier. So now I don’t know what size cake mix to use and they say to use a cake mix that is super moist. Again I don’t know what size cake mix to use now. Hopefully you can help me I’m in Canada
Cynthia says
Hi Nancy, I’m assuming you have yellow cake mixes just as we do in the States? To be honest, I just use a Betty Crocker or Duncan Hines yellow cake mix and add the pudding mix separately. I’ve never tried using the pudding in the mix, but I don’t see why it wouldn’t work?
Sharon says
When the recipe was first written, standard US cake mixes were 18.25 ounces. They are now 15.25 ounces (432 grams). I have experimented with adding a few ounces of cake mix from another box or adding 6 tablespoons of flour. Over the years I have found that it really does not make a difference so I just use the current size box along with the separate pudding mix. Also the original called for double the glaze that is in the recipe above. I prefer the original amount of glaze, but I serve half of the glaze along with the cake, which rum-loving adults seem to really enjoy passing around the table. There is never any left!
Cynthia says
great to know! Thanks for the extra tips!
allie @ Through Her Looking Glass says
Dear Cynthia, I love your blog for many reasons. One is that you are “real”. I’ve also been told that someone they would not share a recipe with me. It never occurred to me that someone would not want to share the joy of a wonderful recipe. In fact, imitation is the sincerest form of flattery. Thank you for sharing all your delicious recipes here at What a Girl Eats. Sharing is what make the world go round…a global spin if you will …. 😉 This cake looks scrumptious and I must make it!
Ramona W says
My husband would probably want to keep this entire cake for himself…. definitely a great idea for his birthday this coming year. 🙂
Tami says
The true origin of this recipe isn’t the Cake Doctor. It first appeared in women’s magazines in the mid-70s, perhaps earlier, in ads run by Bacardi.
Thank you for publishing it online, because I haven’t baked one in more than 20 years! It will be a great addition to the Thanksgiving table.
I understand substitutions, but you REALLY want to use the real thing for this cake. Rum all the way. Go big or go home!
Tami says
The true origin of this recipe isn’t the Cake Doctor. It first appeared in women’s magazines in the mid-70s, perhaps earlier, in ads run by Bacardi.
Thank you for publishing it online, because I haven’t baked one in more than 20 years! It will be a great addition to the Thanksgiving table. Especially with a nice dollop of whipped cream.
I understand substitutions, but you REALLY want to use the real thing for this cake. Rum all the way. Go big or go home!
Cynthia says
You are correct…I think I said that in my story. When I told my mom about it, she said she remembered it from the 70s. It was just a coincidence that I found the cake doctor’s version. We’ve since found the little clipping from the magazine, and you’re right, it’s the same! I need to do a non cake mix version too!
Marcia says
I think oven temp should be 325 not 350…. I had problems with mine at end and then I noticed original recipe said 325…
Cynthia says
Thank you for that! I’ve always baked it at 350, but I think every oven is different. I think mine runs a bit low.
Jami says
I couldn’t agree with this more. I’ve worked so hard today cooking and ended with my cake and I’m pretty sure it’s over baked. I’m so disappointed
Cynthia says
Hi Jami, do you mean the oven temperature? I do always give a range in which to check the cake because so many ovens run hotter or cooler. I can increase the range, say 45-55 minutes?
Lorraine N. Aguilar says
Can I mail the Rum Cake with the glaze or should I not use the glaze. Thank you so much, some of the best
recipes come from the 60’s and 70’s!
Cynthia says
Let me think…The glaze is what makes it. You need to add the glaze when it’s warm so it seeps into it.
I think if you make it, freeze and then mail it frozen it would be fine depending on how far it need to travel.
I usually leave it on the counter for 3-4 days if it lasts that long without getting eaten.
Tracy says
I was hoping your post would address the issue of the shrinking cake mix size! I have been making this recipe since I cut it from a magazine in the 70’s. As the cake mixes have shrunk, I use a homemade cake mix extender. Do you? Or does this work ok with the current cake mix size? I really like the FULL LARGE cake experience!!
PS … I have lots of old recipes that this posss a challenge for. I have MANY family recipes that are great, but are a doctor led up version of a cake mix. It was kind of an 80’s THING!
Marisela says
I’ve noticed too that the original recipe is for the 18+oz box mix and now they are just over 15 oz. The cakes I’ve been making are still coming out fine despite the change and I’ve made no adjustments due to size.
Also, I have the original Bacardi recipe card my mom got at the liquor store way back in the day that had for pudding already in the box mix and one without.
I’ve used the adjusted recipe because I could always find the mix with the included pudding… now Pillsbury is not making them as much either :o(
But I’m still making the cakes with the less egg and less oil with no issues so we’re good.
I do agree with the tip of pouring the glaze while cake is still in the pan so that the harder, nuttier top is not so dry but don’t leave it too long. You still want to flip out onto platter so true bottom gets some glaze too.
Cynthia says
I actually started making it after that incident at school…I never compared box volume. But this works with a standard yellow boxed cake mix. I vaguely remember having to search for ones without pudding in the mix.
pauline says
love this recipe as soon as I bake it for the holiday’s I will let you know thank you
Dora F. says
I can’t tell you how much I love this cake! I love that there’s a homemade version to make without using a cake mix! Thank you so much!
Denise says
I’ve been baking over sixty years, and just learned this trick. Generously butter your fancy cake or bundt pan with softened, not melted butter. The new dustit with granulated sugar. Cake comes out perfectly every time!
My best friend’s mom made this every Christmas and refused to share the recipe, claiming it was a family secret. I had the original torn from a magazine, so one year, we made about 20 Andy gave them as gifts. Her mom was flabbergasted. We were able to “copy” her recipe ‘almost’ the same as Mamán’s! Oh gracious! We laughed about that for years! Eventually, so did she!
Cynthia says
I like the idea of using sugar to dust the pan. sometimes the flour leaves a bit of a residue. Thank you!
Sharon says
I have been looking for this original rum cake recipes for years. Just made my second cake, as the first one came out perfect and exactly how I remembered it, and everybody loved it! Thank you for the recipe!
Cynthia says
So glad! Thank you! Have you rated it yet?
I’d appreciate it! Thank you, Cynthia
Karen says
Hi I have been making this cake for years never knew the history behind the recipe. I even sale them to my co-workers doing the Holidays and Yes they are a hit.. I grind my nuts a little that keeps them from falling off the cake.
Thanks so much for sharing
Cynthia says
Love that! It’s such a tasty cake. Sometimes I like to add 1/2 the nuts to the cake because they do fall off.
Susan Carroll says
Been making this Bacardi Rum cake for 20 years. Standard at Christmas. Given to me by a customer in the restaurant where I worked. Always gets raves. I like to add a scoop of vanilla ice cream when serving. Makes it even better if possible.
Cynthia says
Well a scoop of vanilla ice cream makes everything better! yum!
Kay Washington says
Great recipe. My modifications: I baked the cake at 350 for 40 minutes. I added the chopped pecans to the batter. Used 1/4 cup of water for the glaze. Punch holes in the top and bottom of the cake. Pour half the glaze into the pan, put cake back in the pan, poured the remaining glaze along with 1/2 cup of rum.
Charlie Raco says
Delicious, I make mine sometimes with coconut, pineapple or nuts. They are all delicious.
Cynthia says
I need to try those!
Tenisha says
I actually make a Rum Cake from SCRATCH. The recipe I got off of King Arthur’s (flour) website. I use Bacardi Gold in that recipe and sell my cakes around the holidays. Either/without nuts
Cynthia says
A scratch cake is always best. If you read the post, you’ll understand why I’ve made it with a cake mix.
John Bronson says
Thank you for your wonderful rum cake recipe! My Irish Setter dog stole the cake off the table and ate the whole thing! He’s now on top of his dog house in the backyard singing old Irish pub songs. Smh. But what’s odd about it all, he actually has a nice singing voice! I know, right?!
Cynthia says
lol! Very funny!
Wanda says
This isn’t the recipe. I have the Bacardi cookbook from the 70’s and this is not it and you also now have to add flour because the cake mix now has fewer ounces than the cake mixes of the 70’s.
Cynthia says
Interesting. I makes sense that the cake mixes have changed since the 70s. As i said in my post, i got the recipe from the Cake Mix Doctor. I’d be interested in what the difference between the two recipes?
Mrs. Dorothy Lee-Reliford says
I make this cake every year at Christmas to give away as a gift and I have request to sell them from friends.
I add maraschino cherries red and green in the bottom of the pan to make it even more festive. At home before serving I also do a dusting of powered sugar. Pretty it is for sure.
Cynthia says
I’m so glad! I’ll have to try those tips.
Lynn says
I have been using the original recipe since I first found it years and years ago. Are you aware the original recipe called for the Dunkin Hines yellow cake mix in the 18oz box rather than today’s15.25oz box?
Cynthia says
I was not. I wonder if that is true for all cake mixes? (the change in weight). This is actually the only recipe i use a boxed cake mix for. Thanks!
Anne says
Bacardi Rum Cake
(This is the original recipe transcribed from my Dad’s collection of “Absolutely Favorite Recipes”. Literally it is the cut out page of paper photocopied because he was not about the hand over the original.)
CAKE: 1 cup of chopped pecans or walnuts
1 18 1/2 oz. package yellow cake mix 1 3 and 3/4 oz. Jello-O Vanilla Instant Pudding and Pie Filling 4 eggs 1/2 cup cold water 1/2 cup Wesson vegetable oil
1/2 cup Bacardi dark rum (80 proof)
*If Using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.
GLAZE: 1/4 lb. butter 1/4 cup of water 1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Cake: Preheat your oven to 325°F. Grease and flour a 10-inch tube or 12 cup Bundt pan, sprinkling the nuts over the bottom of the pan. Mix all the cake ingredients together until you have a smooth consistent batter, then pour into the tin over the nuts. Bake for 1 hour. Cool and invert onto a serving plate – pricking the top and sides. Make the Glaze. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Glaze: Melt the butter in a saucepan. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from the heat. Stir in the rum.
Optional: Decorate with a border of sugar frosting or whipped cream.
( I wanted to email directly but wasn’t able to. I found your recipe and wanted to share this with you since it also answers so many of the questions.
Cynthia says
thank you so much! I’m going to check this against the one i have.
Cynthia says
thank you so much! I’ve updated it. It was pretty close though. I appreciate it.
DJ says
It says you have the original but you’re giving us the recipe for the cake Doctor. We can easily get hers, already. Do you have the original?
Cynthia says
The Cake Doctor’s is pretty close, BUT another reader found the original and I’ve updated it…almost identical.