Decadent Bacardi Rum Cake
Indulge in the rich and moist flavors of this Decadent Bacardi Rum Cake, a holiday favorite that is sure to impress your guests. This cake features a delightful blend of buttery sweetness and a hint of spice from the dark rum, making it an exquisite addition to your dessert table during New Year's celebrations or any festive occasion. With its delightful nutty topping and glossy rum glaze, each slice of this cake not only looks stunning but also delivers a burst of flavor that will leave everyone wanting more. Perfect for sharing, this recipe has been cherished for years and is bound to become a staple in your own baking repertoire.
12
Servings
300
Calories
11
Ingredients
Ingredients
Chopped pecans or walnuts
1 cup (Chopped)
Yellow cake mix
1 (520 g) package (Use as is, without additional ingredients)
Vanilla instant pudding mix
1 (92 g) package (Unprepared)
Eggs
4 (Large, beaten)
Cold water
1/2 cup (N/A)
Cooking oil
1/2 cup (Vegetable or canola oil)
Dark rum
1/2 cup (N/A)
Butter
1/2 cup (Unsalted and melted)
Water (for glaze)
1/4 cup (N/A)
Sugar
1 cup (Granulated)
Dark rum (for glaze)
1/2 cup (N/A)
Instructions
1
Preheat your oven to 325°F (165°C). Grease a 10-inch tube pan or a 12-cup bundt pan and sprinkle the chopped nuts evenly over the bottom.
2
In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding mix, beaten eggs, cold water, cooking oil, and dark rum. Mix until the batter is smooth and well combined.
3
Carefully pour the batter over the layer of nuts in the pan, ensuring an even distribution.
4
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
5
After baking, allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. Use a skewer or toothpick to prick holes into the top of the cake to allow the glaze to absorb.
6
For the glaze, melt the butter in a saucepan over medium heat. Stir in the water and sugar, and bring to a boil. Let it boil for 5 minutes, stirring constantly.
7
Remove the saucepan from heat and stir in the half cup of dark rum.
8
Brush the warm glaze generously over the top and sides of the cake. Allow the cake to absorb the glaze, then repeat the brushing process until all of the glaze has been used up.
9
Let the cake rest before serving, allowing the flavors to meld and deepen for an even more delightful experience.
Nutrition Information
15g
Fat
37g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Bacardi Rum Cake?
It is a rich and moist holiday favorite featuring a blend of buttery sweetness, dark rum, a nutty topping, and a glossy rum glaze.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the recommended oven temperature for baking this cake?
The oven should be preheated to 325°F (165°C).
How many calories are in one serving of Decadent Bacardi Rum Cake?
Each serving contains approximately 300 calories.
What type of cake mix is used in this recipe?
The recipe calls for one 520g package of yellow cake mix.
Which pudding mix is required for the batter?
One 92g package of vanilla instant pudding mix is used.
How much rum is needed for the cake batter?
The cake batter requires 1/2 cup of dark rum.
What kind of nuts can be used for the topping?
You can use 1 cup of either chopped pecans or walnuts.
How long should the cake bake in the oven?
The cake should bake for 1 hour, or until a toothpick inserted into the center comes out clean.
What size pan is needed for this rum cake?
You should use a 10-inch tube pan or a 12-cup bundt pan.
How much fat is in one serving of the cake?
There are 15g of fat per serving.
What are the carbohydrate and protein counts per serving?
Each serving has 37g of carbohydrates and 3g of protein.
How do I prepare the pan before adding the batter?
Grease the pan and sprinkle the chopped nuts evenly over the bottom.
How many eggs are used in the batter?
The recipe requires 4 large eggs, which should be beaten.
What type of oil is recommended for the recipe?
You can use 1/2 cup of vegetable or canola oil.
How long should the cake cool before inverting it?
Allow the cake to cool in the pan for about 10 minutes.
Why do I need to prick holes in the top of the cake?
Pricking holes with a skewer or toothpick allows the rum glaze to be absorbed into the cake.
What ingredients are in the rum glaze?
The glaze consists of 1/2 cup butter, 1/4 cup water, 1 cup sugar, and 1/2 cup dark rum.
How long do I boil the glaze mixture?
The butter, water, and sugar mixture should be boiled for 5 minutes while stirring constantly.
When should I add the rum to the glaze?
Remove the glaze saucepan from the heat before stirring in the dark rum.
How should the glaze be applied to the cake?
Brush the warm glaze generously over the top and sides, repeating the process until all glaze is used.
Is the pudding mix prepared before adding it to the batter?
No, the vanilla instant pudding mix should be added unprepared (dry).
Is the cake mix used as is?
Yes, use the package mix as is, without the additional ingredients listed on the box.
Should the cake rest before serving?
Yes, letting the cake rest allows the flavors to meld and deepen.
What type of rum is best for this recipe?
Dark rum is used in both the cake and the glaze for a hint of spice.
What are some common tags for this recipe?
Common tags include rum cake, holiday dessert, New Year's cake, and moist cake.
Is this recipe suitable for a New Year's celebration?
Yes, it is described as a holiday favorite and an exquisite addition to New Year's celebrations.
Does this cake contain nuts?
Yes, it features a nutty topping of pecans or walnuts.
What is the texture of the Bacardi Rum Cake?
The cake is described as rich, moist, and having a glossy glaze.
How much butter is needed for the glaze?
The glaze requires 1/2 cup of unsalted, melted butter.