Home » Recipes » THE Bacardi Rum Cake.....adjusted for today's box cake mixes
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by Salad Foodie
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12 votes | 88394 views
7 reviews | 7 comments
Several years ago Bacardi’s Rum Cake recipe used an 18 ½ ounce cake mix and box of instant vanilla pudding mix. Not long after that box cake mixes were developed with “pudding in the mix” which now are known as “super moist” or “deliciously moist.” They also down-sized weights from 18 ½ ounces to today’s Betty Crocker 15 1/4 ounces and Duncan Hine’s 16.5 ounces (don’t you just hate when they do that?) Bacardi has adapted its recipe for rum cake so that instant pudding is no longer required but if you use a “moist” cake mix today other ingredient adjustments are needed. Here is the recipe with these adaptations. Make this divine cake for your special holiday occasions!
Prep time:
Cook time:
Servings: 16
| Tags: | Quick and Easy Southern/soul food |
Ingredients
Cost per serving$0.66view details
- CAKE:
- 1 cup chopped pecans (or walnuts)
- 1 yellow cake mix "moist-type" (15.25 oz to 16 oz.)
- 3 eggs
- 1/2 cup cold water
- 1/3 cup Wesson oil (I used canola)
- 1/2 cup Bacardi dark rum (80 proof)
- GLAZE:
- 1/4 pound butter (1 stick)
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Bacardi dark rum (80 proof)
Directions
- Preheat oven to 325 degrees F. Grease and flour a 10" tube or 12" Bundt pan. Sprinkle nuts over bottom of pan.
- In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well.
- Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick.
- Cool in pan on wire rack 10 minutes and prepare glaze while it's cooling (recipe below.) After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it's poured.) Then prick caketop all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over - see Photo 2.) At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake.
- GLAZE:
- Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
- Optionally decorate border with sugar frosting or whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 16 servings | |
| Calories475 | |
| Calories from Fat193 | 41% |
| Total Fat22.05g | 28% |
| Saturated Fat5.79g | 23% |
| Trans Fat0.12g | |
| Cholesterol54mg | 18% |
| Sodium496mg | 21% |
| Potassium85mg | 2% |
| Total Carbs66.37g | 18% |
| Dietary Fiber1.1g | 4% |
| Sugars13.9g | 9% |
| Protein4.48g | 7% |
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Reviews
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myra byanka
December 13, 2012I was going to look for a recipe, and here it is.
Thanks,
Myra
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Bobby Lovera
January 8, 2013One of my favorite cakes...I never knew it started with a box of cake mix.
Need a slice today!I've cooked/tasted this recipe!
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Bonnie
September 4, 2015I've made this cake several times. It's always a huge hit at gatherings! Suggestion: Make it 3 days ahead of time. It's one of those things that gets better as it sits a while.
I've cooked/tasted this recipe!
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Debbi Simms
December 7, 2018Love this cake
I've cooked/tasted this recipe!
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Helen Dawson
January 21, 2019My granddaughter & Imade this cake this afternoon. We substituted milk for the water when we blended the ingredients. Used DH Butter recipe cake mix but no extra butter. It was delicious. Mu daughter tasted it & said she thought that was the best cake she had ever eaten.Also substituted Coconut Rum.Next time we’ll have to make two because that one was gone in about 15 minutes.
I've cooked/tasted this recipe!
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Jo Jo Pike
December 18, 2022Used Olive Oil.
I've cooked/tasted this recipe!
This is a variation
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Teresa Weber-Freeman
December 24, 2022I just want to thank you for figuring this “without putting mix” Rum cake recipe out. It’s Christmas Eve Morning and I found that I forgot to buy the pudding mix. Oh no! I googled Bacardi rum cake without pudding mix, Found your recipe, and it’s in the oven now. Thank you so much! (I’m really glad that I got the extra moist cake mix!) Also, I noticed that my rum is 40 proof. I don’t drink so I just grabbed a bottle that looked like dark rum, but it has worked out fine in the past. Everyone just loves these cakes. At our house we serve them with homemade whipped cream, very lightly sweetened. I’m tempted to make two cakes but I’m sure I would eat #2 all myself. Have a wonderful day!
I've cooked/tasted this recipe!
This is a variation
Comments
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Jo Jo Pike
December 18, 2022
I internet-searched specifically for a rum cake recipe using the new 15.25 oz boxed cake mixes, and this one came up. My new go-to dessert — in remembrance of my BFF who passed away this year and who first gave me this cake along with the recipe with the old measurements — Teri Davis-Newman. I made it for open house at the MC clubhouse last night, and everyone was asking me how I made it and going back for seconds. It was absolutely DEEElicious!!!! Don’t hesitate to make this one. You will be the hit of the gathering.
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Dianne
December 21, 2017
I have made this cake for years just made one for Christmas exchange for my job.
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puffyeye50
December 18, 2017
I made my mind up.....I'm making this cake for Christmas 2017!!!
Happy Holidays!!!Reply
tess
February 15, 2017
I have used this recipe for many years, only difference is that I use Captain Morgans spiced rum, and I 'might' use a tad more rum than it calls for in the icing...just a tad..
Reply
Salad Foodie
December 19, 2012
Sandra ~ The earlier Bacardi Rum Cake using a cake mix WITHOUT pudding in the mix (or not super moist) has three differences: add a 3 3/4 ounce package vanilla instant pudding mix, use 4 eggs instead of 3, and 1/2 cup oil instead of 1/3 cup.
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Sandra Rowlett
December 19, 2012
This is the recipe that I have always used however, I still put the instant pudding in the cake mix even if I buy the moist one. I think it holds up better and every year there are people who want me to make it for them. I am now 70 years old and still bake the cake but I also give them a copy of the recipe.
Reply
jima94
December 15, 2012
Mistakenly purchased B.C. supermoist yellow mix @ 15.25oz; didn't know about the reduced size and I usually buy Pillsbury, etc. at 18.25oz. Happy to see someone has made rum cake with 15.25. I've used the 3 egg version since the start of pudding-n-mixes at 18.25oz. I will do one 15.25 for personal consumption before I had out as Christmas gifts. Thank you, Jima94
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