Easy Bacardi Rum Cake Recipes

EASY RUM CAKE

Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Yield 12

Number Of Ingredients 11

Ingredients

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

BACARDI RUM CAKE: THE ONLY CAKE THAT GETS BETTER WITH AGE

Bacardi Rum Cake: The Only Cake That Gets Better With Age image

Bacardi Rum cake is an extremely moist cake. Our tried-and-true recipe makes the moistest cake you'll ever eat. In fact, it gets better as it ages.

Provided by Carroll Pellegrinelli

Categories Dessert Snack Cake

Time 1h55m

Yield 16

Number Of Ingredients 13

Ingredients

For the Cake
1 cup pecans or walnuts (chopped and toasted)
1 (18 1/2-ounce) yellow cake mix
1 package instant vanilla pudding mix (3.4 ounces)
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
For the Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Steps:

Gather the ingredients.
To make the cake, preheat an oven to 325 F. Grease and flour a 12-cup Bundt pan .
Sprinkle nuts on the bottom of the pan.
Combine all cake ingredients-yellow cake mix, pudding mix, eggs, cold milk, oil, and rum-in a large bowl. Beat for 2 minutes on high with an electric mixer .
Pour into the prepared pan.
Bake for 1 hour.
Let the cake cool in the pan for at least 30 minutes, and then invert onto a serving plate.
Prick top with a fork.
Melt the butter in a saucepan.
Stir in the water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat and stir in the rum. Note: Adding the rum will create a lot of steam. Be careful not to burn yourself.
Drizzle the glaze over the top of the Bacardi rum cake. Use a brush or spoon to re-glaze the cake with any drippings on the bottom of the plate.

Nutrition Facts : Calories 403 kcal, Carbohydrate 46 g, Cholesterol 62 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 393 mg, Sugar 33 g, Fat 20 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g

BACARDI RUM CAKE

Bacardi Rum Cake image

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Provided by Derf2440

Categories Dessert

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Steps:

Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.

EASY BACARDI RUM CAKE

Easy Bacardi Rum Cake image

Provided by My Food and Family

Categories Recipes

Time 1h30m

Number Of Ingredients 13

Ingredients

Cake:
1 cup chopped pecans or walnuts
1 box yellow cake mix (I like Duncan Hines)
1 box (3 oz.) Jell-O Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup dark rum
Glaze:
1/4 pound butter
1/4 cup cold water
1 cup sugar
1/2 cup dark rum

Steps:

Preheat oven to 325°F. Grease and flour a 10 inch or 12 cup Bundt pan. Sprinkle nuts over the bottom and sides of pan.
Combine cake mix, vanilla pudding, eggs, water, oil and 1/2 cup rum. Mix well and pour over nuts in pan.
Bake for 1 hour or until cake tests done. Remove from oven, prick the cake and pour some of the glaze. Invert over serving plate and pour the rest of the glaze over, until all has been absorbed.
For Glaze: melt butter, stir in water and sugar. Boil 5 minutes, stirring. Remove from heat and stir in rum.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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