Bacardi Rum Cake (video)
Popular since the 1970s for its taste and texture, this Bacardi rum cake is soft, fluffy, and supremely moist. It’s bursting with rum and yellow cake flavor, easy to prepare, and perfect for any special occasion.
I’ve been dreaming about rum cakes ever since I went on a cruise and had a taste of Tortuga Rum Cake for the first time. Having never heard of it before, I was amazed at how moist it was for a packaged cake, and how lovely the rum flavor was without being overpowering. I did some research and came across this recipe from The Bacardi Party Book circa 1973. The result is exactly the same as the cake I had from the cruise, and I don’t have to pay $30 for it.
How to make rum cake:
(Full instructions and quantities are in the recipe card further below)
This recipe starts with a cup of walnuts sprinkled over the bottom of a bundt pan. Then you mix a package of yellow cake mix, vanilla pudding mix, eggs, water, oil, and half a cup of rum until combined. Pour the batter into the pan and bake for one hour. Once the cake is done, you prepare a simple butter-rum sauce made of butter, sugar, water, and rum. Brush the hot sauce all over the warm cake. Let it sit to soak in all that butter-rum goodness and serve.
The original recipe calls for brushing all of the rum sauce on the cake, but I like to only brush half of the sauce on the cake, and reserve the rest for drizzling over the cake when serving. This actual cake was used to celebrate the 50th birthday of one of my husband’s work friends. Everyone in his office loved the extra rum sauce on the side.
The taste of this cake is rich and buttery. It starts with a delightful rum flavor and finishes with a vanilla custard flavor. There is a little nuttiness and crunch from the walnuts. The texture is soft and fluffy, and it’s the moistest cake ever. Drizzle with a little extra sauce for even more sweet butter rum taste!
Other boozy treats you might like:
- Chocolate Chip Bread Pudding with Bourbon Sauce
- Baileys & Coffee Cupcakes
- Chocolate Guinness Cupcakes
- Easy Eggless Tiramisu
- Chocolate Pecan Pie
Music in the video: Vacaciones by Mike Leite
Did you make this recipe? Please kindly leave a comment with your star rating below.
Bacardi Rum Cake
- Total Time: 1 hour 30 minutes
- Yield: 12-16
This famous Bacardi rum cake is super moist and bursting with rum and buttery-vanilla flavor.
- 1 cup (125g) chopped walnuts
- 1 box yellow cake mix (like Duncan Hines or Betty Crocker brand)
- 1 package (3.75oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup (125ml) water
- 1/2 cup (125ml) vegetable oil
- 1/2 cup (125ml) Bacardi dark rum
- 1/2 cup (114g) butter
- 1/4 cup (63ml) water
- 1 cup (200g) granulated sugar
- 1/2 cup (125ml) Bacardi dark rum
- Preheat oven to 325F. Generously grease and flour a 10″ bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
- Mix together the rest of the cake ingredients in a large bowl using an electric mixer until well combined. The batter might be lumpy, but that’s ok. Pour the batter into the pan evenly over the nuts.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let stand for 10 minutes in the pan.
- Meanwhile, make the glaze: In a small saucepan, combine butter, water, and sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat. Carefully and slowly whisk in the rum (it will bubble).
- Invert the cake onto a serving plate. Brush the hot glaze all over the warm cake. Repeat until all the glaze is used up, or reserve half of the glaze for serving. Let stand for 15 minutes to absorb.
Leftovers can be stored tightly covered at room temperature for up to 4 days or in the fridge for up to a week.
- Prep Time: 30 min
- Cook Time: 60 min
- Category: dessert
- Method: bake
- Cuisine: Caribbean
Keywords: old-fashioned rum cake, Bacardi rum cake, Tortuga rum cake recipe
107 Comments on “Bacardi Rum Cake (video)”
Our family loves the rum cake, but I added the rum to the sauce mix before boiling. Will it still be ok?
Yes, I think so. The flavor should still be there but the alcohol might be boiled off.
This cake recipe was simple and simply delicious!! I have made this rum cake recipe every holiday and it dissappears fast! Thanks for the recipe!
You’re very welcome, Erika! And thank you for the kind words:)
I’m baking the rum cake can I replace the water with rum?
No, too much alcohol will make the cake dry. You need that 1/2 cup of water to balance the structure of the cake. The 1/2 cup of rum in the cake, along with the rum sauce, is plenty.
Can you freeze the Bacardi Rum Cake?
Yes, you can. It freezes well, up to 3 months. Just make sure it’s tightly wrapped so no moisture gets through.
When I make this cake, I cool it a little, remove it from the baking pan, pour about 3/4 of the glaze into the pan and put the cake bake to let it soak. I poke holes in the bottom and pour the rest of the glaze over the bottom while it’s still in the pan soaking.
Turned out great and delicious
Made this cake today. Thank you so much for this perfect recipe. I have been buying Tortuga for long time and paying a fortune. I added a few drops of vanilla and a little more rum.
I bought canned coconut milk, which I plan to use next time. Just in time
for holidays! Husband loved it!
Thank you much It’s perfect. Kathryn, NV.
You’re very welcome, Kathryn! So glad you and your husband love it. Thank you for your kind words and enjoy the cake!
Excellent easy to make i add 5 eggs and more rum into the glaze
Can you substitute milk for the water
Yes, you can and I hope you enjoy the rum cake!
Can this be altered to make 3 8” cakes , and is it sturdy enough for stacking ?
Yes, this cake is definitely sturdy enough for stacking and there should be enough batter for three 8″ cakes. They are not going to be very thick layers but substantial enough.
All the cake mixes in the store are 15.25oz. Will this alter the cake in any way?
No, any yellow cake mix will work. Enjoy!
I made this cake and it was finished the same day. My friends loved it.
That’s great to hear! So happy your friends loved it and thank you for your kind words!
I have made this cake a few times and it’s always gone before you know it. It’s a favorite with my family..
Thank you, Michelle! So glad to hear it’s a family favorite:)
Fabulous cake. My husbands favorite. When you say dark rum you mean it. I made it the first time with regular white rum ( that’s what I had at the time) and then again with the dark rum & it made a huge difference. Love this recipe.
Thank you for your kind words, Lisa! So happy to hear that you think it’s fabulous and it’s your husband’s favorite:)
I made the Bacardi Rum Cake. It was easy, its a beautiful cake. Can’t wait to try it! Must let it soak.
Thank you and I hope you like it!
Made this cake….fantastic. I did do half lite brown and half white sugar. Fantastic.
Thank you, Carol! I’m glad you think it’s fantastic:)
I’ve made this twice so far with mixed results. The taste is always amazing but the presentation is less than beautiful. I’ve learned that preparing the pan is important. Heavy butter and flour is important so the cake doesn’t stick. I’m not happy about the walnuts on top although it tastes amazing. So today I’m skipping the walnuts and using a butter spray with flour to prep the pan. Stay tuned.
UPDATE: It came out really well! I’m so happy. Thank you!!
Wondering if this can be made into cupcakes and what adjustments should be made
Bake at the same temperature for about 20-25 minutes for cupcakes.
I love this moist cake, it is my favorite for sure
I’m so glad to hear – thank you!
Very easy to make. And oh soooo yummy!!!
I’m so glad you like it and thank you for your kind words!
Amazing!! Love the Tortuga Rum cakes also and so happy I can now make something just as wonderful homemade.😘 Thank you so much for the recipe and so simple with the cake mix, have made this a few times and always a hit and always have requests for it. There is one in the oven now as I write this that I am making to have for Thanksgiving. I have also used a French Vanilla cake mix and I use a silicone bundt pan so I don’t have to worry about greasing and flowering the pan. I use Pecans and the glaze so yum!!
You’re very welcome Julie and thank you for your lovely review:) Stay safe and happy Thanksgiving!