Bicardi Rum Cake

Bicardi Rum Cake

27 reviews, 4.6 star(s). 96% would make again

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.


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
1 Butter
1/4 cup Water
1 cup Sugar
1/2 cup Barcardi dark rum

Original recipe makes 1



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.

Verified by stevemur
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Blueberry rum cake!



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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I've made this several time to rave reviews! I used captain Morgan spiced rum. For a thicker glaze, use half the rum (1/4 c). As mentioned, tastes great a few days after baking to let the glaze soak in. I bake 1-2 days ahead and keep in fridge before eating. Thanks for the recipe!
ChristinaR83 9m ago

I love this recipe!..i added fresh blueberries instead of nuts..DELICIOUS!!
iceynpink 3y 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 3y ago

You need to revise you butter to 1stick not 1 butter so everyone will know.
elizabethbigred 3y ago

I made this last week it was the bomb!!! Now I have a few family members want me make them one.
Miashia 3y ago

Very good
rosaliebrewersimpson 3y 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 3y 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 3y ago

I prefer a strong taste of spicy rum Kraken worked wonderfully. you could also use Captain Morgans.
sheris 4y 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 4y ago

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