Bicardi Rum Cake

Bicardi Rum Cake

Ready in 45 minutes

This is such a delicious, easy and crowd pleasing cake. The flavors meld well after a day or two and it freezes very well so is a great make-ahead to have on hand for unexpected company, but I bet it won't last long enough.

"I've made alot of good rum cakes. This one is the BEST! I love the
richness from the milk. I've also tried making this with butterscotch pudding. It boosts the flavor even more. It doesn't read as butterscoth, just richer. And it adds a nice color. My husband says it makes it taste more "golden". I cut the sugar in the glaze a bit. But only because I love the bite of
good rum. Thanks for sharing!!! "

- Juleek

Top-ranked recipe named "Bicardi Rum Cake"

4.5 avg, 27 review(s) 96% would make again

Ingredients

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Cake
1 cup toasted pecans or walnuts; chopped
1 18.5-oz package yellow cake mix
1 1.75-oz package instant vanilla pudding mix
4 Eggs
1/2 cup cold milk
1/2 cup Vegetable oil
1/2 cup Barcardi dark rum
Glaze
1 Butter
1/4 cup Water
1 cup Sugar
1/2 cup Barcardi dark rum

Original recipe makes 1

Recipe  

Preparation

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Credits

Added on Award Medal
Verified by stevemur

photo by kmhaslam kmhaslam

photo by KimColon KimColon

Blueberry rum cake! photo by iceynpink iceynpink

photo by shellyhanley shellyhanley

Calories Per Serving: 11154 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Bicardi Rum Cake All 27 reviews

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I love this recipe!..i added fresh blueberries instead of nuts..DELICIOUS!!
iceynpink 1 year ago
Very rich in the rum flavor. For this one i used the golden rum, still it was very tasty. I absolutely loved the moist texture. Definately making this again. C:
Mari_the_sweet_baker 1 year ago
You need to revise you butter to 1stick not 1 butter so everyone will know.
elizabethbigred 1 year ago
I made this last week it was the bomb!!! Now I have a few family members want me make them one.
Miashia 1 year ago
Very good
rosaliebrewersimpson 1 year ago
We have been making this for years at xmas time except we use spiced rum. It tastes better on about the third day. Great with a scoop of ice cream
Rcchica 1 year ago
My grandmother has made this for years, now I do. Every Christmas I make this cake as gifts. I use spiced rum or dark rum.
mommyyoder 1 year ago
I prefer a strong taste of spicy rum Kraken worked wonderfully. you could also use Captain Morgans.
sheris 2 years ago
I made this without the nuts upon request. The cake was really strong! Next time I will continue to heat the glaze after adding the rum to kill some of the potency.
Humbug3 2 years ago
This recipe rocks. I give it my own little personal touches, and I get more compliments and requests for this cake.
BlueDiva 2 years ago
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