daily thoughts

Bacardi Rum Cake

Bacardi Rum Cake~ the first recipe to incorporate pudding into the mix

This is an older recipe… I think it’s from the 60’s or 70’s.  It’s one of those recipes your mom probably has on a yellowed newspaper clipping tucked away in a cookbook or recipe box.

I have this old cookbook from the 70’s that’s called “The Best Recipes From The Backs Of Bottles, Boxes,Cans, and Jars” ~ it also has a recipe for Pina Coloda cake, which I am planning on making, because I’m in tropical summer mode and I want to smell like a fruity coconut and eat one, too.  I used to wear this perfume oil every summer that was called “Tropical Coconut”… but I’m all out of it now, so I’ll have to settle with sunblock and a cardboard coconut hanging on my rearview mirror.

Speaking of coconut & summery stuff, I’m chronicling my daily summer events on my other site, The Domestic Mama. Not that my life is that interesting- but hey, you can even read about my boring days & hope to cope with getting kicked off the beach.

Okay: chances are you have the stuff for this cake. I mean, everyone has rum in their house, right?

To make this cake, you put some pecans in a greased bundt pan.

Pour in your batter & bake it up, I baked mine really early in the morning.  Because it’s Africa hot here & I don’t have central A/C.

After it’s cooled, you poke holes in it and pour over a syrup made with rum, butter and sugar. Oh yes. It’s not for the kiddies.

A public service message: This cake contains rum, both in the batter and in the glaze. There is alcohol in it. Eat with responsibility. 🙂

Bacardi Rum Cake


  • 1 cup chopped pecans
  • 1- 18-1/2 ounce box of yellow cake mix NOT the kind with pudding in the mix
  • 1 box 3-1/2ounce vanilla instant pudding
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup oil
  • 1/2 cup dark rum
  • For the glaze:
  • 1/4 lb butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup dark rum


  • Preheat oven to 325
  • Grease a bundt pan and sprinkle with pecans
  • In a bowl, combine the cake mix and remaining ingredients (not the glaze ingredients)
  • Mix until smooth and pour into pan.
  • Bake for 50 minutes, allow to cool and invert onto a rimmed platter.
  • For the glaze:
  • Melt butter over medium heat
  • Stir in sugar and water and bring to a boil, stirring constantly.
  • Boil five minutes.
  • Remove from heat, and stir in the rum.
  • Poke holes all over the cake and spoon glaze over cake. Allow cake to absorb glaze and repeat until all glaze is used up.


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1 Comment

  1. Ray Buckley says:

    only yellow cake mix is at 15.25 oz. What adjustments need to be made?

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