Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 23, 2006 08:37 PM

Bacardi Rum Cake

Mrs. Sdv and I had this at a local restauraunt the other evening and it was delicious......moist, nice sweet rum glaze. Can I create this at home? Please help me quench this new craving. Thanks

  1. Click to Upload a photo (10 MB limit)
  1. I hear you, this is one of my favorite Christmas desserts! This is my take on the recipe. Simply use a yellow cake mix and follow directions as usual except for using all water; use 1 part water and 1 part Bacardi Rum Cake. I usually bake it in a bundt pan. If you are feeling nutty, I pour about 1/4 to 1/3 of the batter into the bundt pan, then about 1 cup of pecans on top. Pour remaining into bundt pan. Bake as normal. I use either powder sugar to dust the top or make a glaze to pour on top. Good luck.

    1. Here is mine:
      (The syrup part is crusial)

      Easy Rum Cake

      1/2 cup pecan pieces
      1 box yellow cake mix
      1 package vanilla pudding mix
      1/2 cup dark rum (I like Myer's)
      1/4 cup banana liqueur
      1/2 cup vegetable oil
      4 eggs, extra large
      Rum Syrup:
      4 ounces butter
      1/4 cup dark rum
      1/4 cup banana liqueur
      1 cup sugar
      Preheat oven to 325 degrees.
      Lightly butter and flour inside of a bundt pan. Sprinkle nuts evenly around pan bottom. Combine cake mix, pudding mix, 1/2 cup rum, 1/4 cup banana liqueur, oil and eggs in a large mixing bowl and mix by hand. Then use an electric mixer at medium speed for 2 minutes, no longer.
      Pour batter in bundt pan and bake for 55 - 60 minutes or until cake tests done.
      Just before cake is done, make syrup. Melt butter, 1/4 cup rum, 1/4 cup banana liqueur and sugar in a large saucepan. Slowly bring to a rolling boil for 2 minutes. Watch it carefully as it rises up high in the pot. Do not overcook or it will become too thick.
      As soon as you remove the cake from the oven, place it on a cooling rack. Use a skewer to poke holes all over the cake. Spoon the syrup over the baked cake, making certain that the syrup is evenly distributed and allowed to run down the inside of pan. Let the cake stand 30 - 40 minutes, then turn out.

      1. Just go to

        You'll find recipes for a few things including the cake - which is pretty similar to the ones posted.

        1. The original comment has been removed