Bacardi Rum Cake

Bacardi Rum Cake is incredibly moist thanks to the irresistible butter rum glaze, simple to make and finished with a 2 ingredient chocolate ganache.

Course Dessert

Cuisine American

Keyword bacardicake, bundtcake

Prep Time 15

Cook Time 55

Cooling time 15

Total Time 1 25

Servings slices

Calories 396kcal

Get Recipe Ingredients

Preheat the oven to 325°F. Grease a 10-inch bundt pan with a little softened butter and sprinkle an even layer of flour in the pan, shaking out any excess flour. Alternatively, you can spray with a non-stick baking spray. Set aside.
Beat the eggs, oil, water, and rum with a hand mixer or using a stand mixer just until mixed.
4 large eggs, 1/2 cup canola oil, 1/2 cup Bacardi rum, 1/2 cup filtered water (or milk)
Then add in the cake mix and instant pudding and beat just until smooth.
1 box yellow cake mix (15.25 oz), 1 box instant vanilla pudding (3.4 oz)
Pour the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. The cake will have a light golden brown color on top when finished. Careful not to over bake.

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.
8 Tbsp. unsalted butter, 1/4 cup filtered water, 1 cup granulated sugar
Remove from heat and stir in the rum. Pour into a 2 cup measuring cup.
1/2 cup Bacardi rum
You can leave the cake in the bundt pan so all the glaze soaks into it (I like this option for easier clean up) or invert the cake onto a plate or cooling rack, just make sure something is underneath it to catch the glaze so you can re-glaze it with all the glaze that drips down the sides.
Prick the cake all over using a fork or toothpick and then slowly pour 1/2 cup of the glaze into the warm cake (doesn't need to be cooled completeley). The 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. Allow the glaze to fully soak into the cake. If you kept the cake in the bundt pan, you can invert onto a serving plate once glaze has been absorbed, can take 15-20 minutes to absorb.

Pour the chopped chocolate pieces in a heat proof bowl. Heat the cream in a small saucepan over medium heat just until it’s warm, do not let it boil. Pour the warmed cream over the chocolate and let it sit for 2-3 minutes. The warm cream will melt the chocolate. Stir or whisk until it is smooth and creamy. Pour the ganache over the now cooled cake, as the ganache cools, it will set up.
4 oz. semi-sweet chocolate bar, chopped, 1/2 cup heavy cream
Slice and enjoy!

- Storage: best stored at room temperature wrapped in plastic wrap for up to 4 days, or in the fridge for 1 week. It also freezes very well. Wrap in plastic wrap and store in a freezer safe container for up to 3 months.