The famous Bacardi rum cake recipe

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Classic Bacardi rum cake recipe from 1982

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How to make the famous Bacardi rum cake: Now make it with regular or pudding cake mix

From the St Cloud Times (Minnesota) November 3, 1976

If you’re looking for a dessert that combines all of the best new ideas in cake baking and easy preparation, with foolproof results, try a Bacardi Rum Cake.

This exceptional cake is a pudding cake baked in a ring pan and flavored with Bacardi dark dry rum. You can get a really elegant cake with the addition of a little whipped cream topping and the artful placement of pecan halves.

The recipe is easy. Just sprinkle chopped pecans or walnuts in the bottom of a well-greased pan, and, after mixing all the remaining cake ingredients, pour over the sprinkled nuts. Then bake one hour. (The full recipe follows).

Adding pudding mix to a cake recipe assures that your cake will be moist for days, so you can confidently bake one well in advance of a party and cut down on last-minute preparations.

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The real star of the recipe is Bacardi rum. A half-cup goes into the cake mix, and, although the alcohol in the rum evaporates during the baking, the delicious mellow flavor of the rum remains.

As a ring cake with a simple glaze topping, the Bacardi Rum Cake is adaptable to all kinds of uses. It is just right to offer mid-afternoon or early evening guests, and it makes a great snack for after lunch or at midnight.

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And, if you’re planning a picnic, or are the one who has to provide the dessert at a potluck dinner, this cake will arrive just as moist and attractive as when you made it in your kitchen, and is sure to be a hit with everyone.

Here is the complete recipe.

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Bacardi rum cake recipe from 1982

Bacardi rum cake

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes


  • 1 cup chopped pecans or walnuts
  • One 18-1/2 ounce package yellow cake mix*
  • One 3-3/4 ounce package vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup Wesson oil
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1/4 pound butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi dark rum (80 proof)


  1. Preheat oven to 325 F. Grease and flour 10" tube or 12-cup Bundt pan.
  2. Sprinkle nuts over bottom of pan. Mix all cake ingredients together (cake mix, pudding mix, eggs, water, oil and 1/2 cup Bacardi). Pour batter over nuts.
  3. Bake 1 hour.
  4. Cool. Invert on serving plate.
  5. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
  6. FOR GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.


* If using yellow cake mix with pudding already in the mix: Omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.

Optional: Decorate with border of sugar frosting or whipped cream.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 62mgSodium: 396mgCarbohydrates: 36gFiber: 1gSugar: 34gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

The cake is now ready to eat and enjoy, and with its moist texture and delicious taste, any additions you choose should be primarily for decoration.

For instance, you may add whipped cream and halved pecans, or dust lightly with confectioner’s sugar and garnish with (frosted or) powdered fruit such as grapes or cherries.

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