Bacardi Rum Bundt Cake has been a traditional cake to make for birthday's in my family as long as I can remember. It's moist, simple to make and finished with an irresistible butter rum glaze.
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Traditionally, the Bacardi Rum Cake is made with nuts (walnuts or pecans). Cameron (my fiancé) is allergic to ALL nuts so we always have our eye out for nut-free, allergen friendly desserts.
If you have people in your life who are allergic to nuts then you’ve found the right rum cake recipe!
My brother’s birthday is the day before mine and he is 4 years older than me. So every September we both get so excited for Rum cake. We don’t make it any time of the year other than birthday month!
Even though as a family we enjoy this as a birthday cake, Bacardi Rum Cake is perfect for any occasion – holiday’s, parties, house warming or just for a good ol’ Saturday morning treat!
Bacardi Rum Cake is
Bursting with flavor
Tastes better the longer it sits and soaks up the glaze.
Is freezer friendly
Ingredients you’ll need for Bacardi Rum Bundt Cake
1 Package Yellow Cake Mix (We like Duncan Hines or Betty Crocker)
Instant Vanilla Pudding
Ground flaxseed (optional)
Cardamom (optional)
Eggs
Canola oil
Bacardi Dark Rum
Water
Butter
Sugar
How to make Bacardi Rum Cake
Preheat oven to 325°F. Butter and flour a bundt pan to prevent the cake from sticking. Tap out any excess flour.
In a large bowl of an electric mixer (or use a hand mixer), beat the eggs, oil, water and rum just until mixed.
Then add in the cake mix, instant pudding, flaxseed and cardamom (if using) and beat until smooth.
Pour the batter into your prepared bundt pan and bake for 55-60 minutes. Cake will have a light golden brown color.
Allow cake to cool 5-10 minutes.
Make the glaze by melting butter in a medium sized saucepan. Then add the sugar and water and stir until dissolved. Simmer for 1-2 minutes.
Remove from heat and stir in the Bacardi rum. Pour into a 2 cup measuring cup and set aside for a moment.
Invert the cake onto a plate or cooling rack.
(You will want something under the cake like foil or parchment paper since the glaze will run down the sides).
Poke holes all around the bundt cake (you can use a toothpick, fork or skewers) and slowly pour 1/2 cup of the glaze into the cake.
The rum cake will start to absorb the glaze. MMMM. Add another half cup of the glaze and wait a few more minutes to absorb it.
Repeat until glaze is used up (you don’t have to use it all if you don’t want to but I always use it all, the cake soaks it all up!).
Sprinkle with powdered sugar or drizzle with melted chocolate and enjoy. Cake is best left at room temperature.
How to prevent Bundt cakes from sticking to the pan
Use a non-stick coated pan! It’s all about the pan. If your pan is old and questionable, don’t waste your time.
Grease your pan. There is a debate on using butter or shorteneing. I always use butter and then sprinkle with flour and have had good luck. If you haven’t and want to try something else, try solid shortening and sprinkle with flour or granulated sugar!
Cooling your bundt cake
You will transfer the pan to a wire rack and let the cake cool upright in the pan for 5-10 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake (or I’ve even used a butter knife to help).
Invert the pan onto a cooling rack, lift it off and let the cake continue to cool on the rack.
How to store a bundt cake
This American-Classic dessert is best stored at room temperature wrapped in plastic wrap. It also freezes very well!
Bacardi Rum Bundt Cake has been a traditional cake to make for birthday's in my family as long as I can remember. It's moist, simple to make and finished with an irresistible butter rum glaze.
Preheat oven to 325°F. Butter and flour a bundt pan to prevent the cake from sticking. Tap out any excess flour. (see video)
In a large bowl of an electric mixer or using a hand mixer, beat the eggs, oil, water and rum just until mixed.
Then add in the cake mix, instant pudding, flaxseed and cardamom (if using) and beat until smooth.
Pour the batter into your prepared bundt pan and bake for 55-60 minutes. Cake will have a light golden brown color on top when finished.
Cool cake in the pan for 5-10 minutes.
Make the glaze. Melt the butter in a medium sized saucepan over medium-low heat. Then add the sugar and water and stir. Let this simmer for 1-2 minutes.
Remove from heat and stir in the Bacardi rum. Pour into a 2 cup measuring cup and set aside.
Invert the cake onto a plate or cooling rack. Prick top of cake (you can use a fork, toothpick or skewer) and then slowly pour 1/2 cup of the glaze into the cake. (You will want foil or parchment paper underneath the cake since glaze will run down the sides).
The rum cake will start to absorb the glaze. Add another half cup of the glaze and wait a few more minutes to absorb it. Repeat until glaze is finished (you don't have to use all of it if you don't want to but I always use it all, the cake soaks it all up!).
Sprinkle with powdered sugar or drizzle with melted chocolate and enjoy. Cake is best left at room temperature.
Video
Notes
Flaxseed & cardamom optional but add great flavor!Before you invert the cake, you can prick holes in the cake and pour some of the glaze on top while it’s still in the pan. Just an optional step!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
