Bacardi Rum Cake

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Master Chef
Sep 2, 2004
Sierra Valley, Northern California, USA
Barbara L's Lemon Jello Cake reminded me of this cake. The Irish Cream version of this cake is a favorite of my coworkers. We are having a potluck at work next week I may just have to bring this cake.

Bacardi Rum Cake

1 cup chopped pecans or walnuts
1 package yellow cake mix
1 small package instant vanilla pudding
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup Bacardi dark rum

Preheat oven to 325º F. Grease and flour a 12 cup bundt pan. Sprinkle nuts over the bottom. Mix all cake ingredients together. Pour batter over the nuts. Bake for 1 hour. Cool, and invert on a serving plate. Prick top of cake. Spoon and brush glaze over the top and sides. Allow cake to cool. Repeat until all the glaze is used.


¼ lb. butter
¼ cup water
1 cup sugar
½ cup Bacardi dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Note: Irish cream can be substituted for the rum. Chocolate pudding for the vanilla pudding and a chocolate cake mix for the yellow cake mix to make a Irish Cream Cake.
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