Bacardi Rum Cake

Bacardi Rum Cake recipe



  • 1 cup chopped pecans or walnuts
  • 1 box Duncan Hines yellow cake mix*
  • 1 (3 3/4 ounce) box Jell-O vanilla instant pudding and pie filling
  • 4 eggs*
  • 1/2 cup cold water
  • 1/2 cup Wesson or Crisco oil*
  • 1/2 cup Bacardi dark rum (80 proof )


  • 1 stick (1/2 cup) butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi dark rum (80 proof )



  1. Heat oven to 325 degrees F. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.
  2. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour.
  3. Cool; invert onto serving plate. Prick top with fork. Spoon and brush glaze evenly over top and sides.


  1. Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly, and remove from heat. Stir in rum.
  2. You may decorate with whipped cream before serving.


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

From the Family Favorites recipes collection of Linda Jolly and Lisa Stephens.

Photo credit: kbreenbo / CC BY