This Bacardi Rum Cake is a moist and sweet treat that’s perfect for any celebration. It’s made with simple ingredients like cake mix, nuts, and, of course, Bacardi rum for that special kick!
Trust me, the aroma while it bakes is heavenly, and the taste? Wow! It’s so tasty; people might ask if you sprinkled a little magic in. Just grab a slice and enjoy!
I love making this cake for gatherings because it’s easy to whip up and always a hit. Plus, who can resist a cake that has rum in it? Cheers to good times!
Key Ingredients & Substitutions
Nuts: Walnuts or pecans add a delightful crunch. If you have nut allergies or preferences, try using sunflower seeds or just skip the nuts entirely. Both options keep the cake tasty!
Yellow Cake Mix: While yellow cake mix provides the base, you can use a vanilla cake mix if that’s what you have on hand. This won’t alter the final flavor much, still keeping it sweet and fluffy.
Instant Vanilla Pudding Mix: This adds moisture and richness. If you can’t find it, you can replace it with a vanilla custard powder or just use an additional 1/4 cup of cake mix.
Bacardi Rum: The star ingredient! If you prefer non-alcoholic options, you can try using rum extract mixed with water to mimic the flavor. It might not be the same, but it will give a nice touch.
How Do I Ensure My Cake Is Moist and Fluffy?
Mixing the batter correctly is crucial for a light, fluffy cake. Make sure to blend the ingredients for about 2 minutes, as this helps to incorporate air. This is what gives your cake that wonderful texture.
- Combine dry ingredients first (cake mix + pudding mix) to mix well.
- When adding wet ingredients (eggs, oil, water, rum), make sure they are at room temperature. This helps the batter mix evenly.
- Don’t overmix! Once blended, stop. Overmixing can lead to a dense cake.
How to Make Bacardi Rum Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup chopped nuts (walnuts or pecans)
- 1 box (15.25 ounces) yellow cake mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup Bacardi rum
For the Glaze:
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup water
- 1/2 cup Bacardi rum (for glaze)
- 1 cup powdered sugar (for glaze)
How Much Time Will You Need?
This delightful Bacardi Rum Cake will take about 15 minutes for prep, and then you’ll bake it for around 50 to 60 minutes. After that, allow it to cool for a bit before soaking it with the rum glaze. Total time: about 1.5 hours, including cooling. Perfect for a fun dessert!
Step-by-Step Instructions:
1. Prepare the Bundt Pan:
Start by preheating your oven to 325°F (160°C). Take a bundt pan, grease it up, and dust it with flour. This will help the cake come out easily later. After that, sprinkle the chopped nuts evenly over the bottom of the pan.
2. Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add in the eggs, vegetable oil, 1/2 cup water, and 1/2 cup Bacardi rum. Grab an electric mixer and blend everything on medium speed for about 2 minutes until it’s all well mixed and smooth.
3. Bake the Cake:
Carefully pour the cake batter over the nuts in your bundt pan. Make sure it’s evenly distributed. Pop it into your preheated oven and let it bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. That’s your cue that it’s done!
4. Make the Glaze:
While the cake is baking, you can prepare the glaze. In a saucepan, mix together the granulated sugar, unsalted butter, and 1/4 cup of water. Bring this mixture to a boil over medium heat, stirring all the time until the sugar has completely dissolved. Once it’s bubbling away, take it off the heat and stir in the remaining 1/2 cup of Bacardi rum.
5. Let the Cake Cool:
Once your cake is baked, take it out of the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a platter. While it’s still warm, poke holes all over the top using a skewer or toothpick—this will help the glaze soak in nicely.
6. Drizzle the Glaze:
Slowly drizzle the rum glaze over the warm cake, allowing it to seep into the holes. This is where the delicious flavor really gets infused into the cake!
7. Final Touches:
Let the cake cool completely before slicing it up and serving. Enjoy every bite of your scrumptious Bacardi Rum Cake, perfect for any occasion!
Can I Substitute the Nuts in This Recipe?
Absolutely! If you have nut allergies or simply prefer not to use nuts, you can either omit them entirely or substitute with chocolate chips or dried fruits like raisins or cranberries for added sweetness and texture.
What If I Don’t Have Bacardi Rum?
Not a problem! You can substitute Bacardi rum with another type of rum, such as spiced or dark rum, for a different flavor profile. For a non-alcoholic option, use apple juice or a rum extract diluted with water, but adjust the glaze recipe to maintain the sweetness.
How to Store Leftover Rum Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. Just be sure to let it come to room temperature before serving for the best flavor and texture!
Can I Make This Cake Ahead of Time?
Yes, you can! This cake actually tastes even better the next day as the flavors develop. You can bake and glaze the cake a day in advance, then store it covered at room temperature. Just make sure to keep it away from direct sunlight!
