THE Bacardi Rum Cake.....adjusted for today's box cake mixes Recipe

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4 votes | 6740 views

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
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Ingredients

Cost per serving $0.50 view details
  • CAKE:
  • 1 cup chopped pecans (or walnuts)
  • 1 yellow cake mix "moist-type" (15.25 oz to 16 oz.)
  • 3 eggs
  • ½ cup cold water
  • 1/3 cup Wesson oil (I used canola)
  • ½ cup Bacardi dark rum (80 proof)
  • GLAZE:
  • 1/4 pound butter (1 stick)
  • 1/4 cup water
  • 1 cup granulated sugar
  • ½ cup Bacardi dark rum (80 proof)

Directions

  1. Prehat oven to 325 degrees F. Grease and flour a 10" tube or 12" Bundt pan. Sprinkle nuts over bottom of pan.
  2. In large mixing bowl combine cake mix, eggs, ½ cup cold water, oil, and ½ cup rum. Mix well.
  3. Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick.
  4. Cool in pan on wire rack 10 minutes and prepare glaze while it’s cooling. After cake has cooled slightly invert onto serving platter and prick top all over with toothpick. Spoon and brush glaze evenly over top and sides (I use a turkey baster to reach all surfaces easily.) 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.
  5. GLAZE:
  6. Melt butter in saucpan 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.
  7. Optionally decorate border with sugar frosting or whipped cream.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 79g
Recipe makes 16 servings
Calories 318  
Calories from Fat 153 48%
Total Fat 17.51g 22%
Saturated Fat 5.03g 20%
Trans Fat 0.12g  
Cholesterol 51mg 17%
Sodium 268mg 11%
Potassium 55mg 2%
Total Carbs 38.64g 10%
Dietary Fiber 0.7g 2%
Sugars 12.7g 8%
Protein 2.87g 5%
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Reviews

  • myra byanka
    I was going to look for a recipe, and here it is.

    Thanks,

    Myra
    • Bobby Lovera
      One 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!

      Comments

      • 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.
        • 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.
          • 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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