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slices of rum bacardi bundt cake with chocolate ganache.
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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 minutes
Cook Time 55 minutes
Cooling time 15 minutes
Total Time 1 hour 25 minutes
Servings 10 slices
Calories 396kcal

Ingredients

  • 1 box yellow cake mix (15.25 oz)
  • 1 box instant vanilla pudding (3.4 oz)
  • 4 large eggs
  • 1/2 cup canola oil
  • 1/2 cup Bacardi rum
  • 1/2 cup filtered water (or milk)

For the glaze:

  • 8 Tbsp. unsalted butter
  • 1/4 cup filtered water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi rum

For the ganache:

  • 4 oz. semi-sweet chocolate bar, chopped
  • 1/2 cup heavy cream

Instructions

For the cake

  • 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.

For 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.
    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 cake. 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.

For the ganache

  • 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 cake, as it cools the ganache will set up.
    4 oz. semi-sweet chocolate bar, chopped, 1/2 cup heavy cream
  • Slice and enjoy!

Video

Notes

    • 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.

Nutrition

Serving: 1slice | Calories: 396kcal | Carbohydrates: 26g | Protein: 4g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 35mg | Potassium: 106mg | Fiber: 1g | Sugar: 25g | Vitamin A: 584IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg