Bicardi Rum Cake

Bicardi Rum Cake

Ready in 45 minutes
28 review(s) averaging 4.6. 96% would make again

Top-ranked recipe named "Bicardi Rum Cake"

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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!!! "


Are you making this? 
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.


Added on Award Medal
Verified by stevemur



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 2 months ago

I love this recipe!..i added fresh blueberries instead of nuts..DELICIOUS!!
iceynpink 2 years 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 2 years ago

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

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

Very good
rosaliebrewersimpson 3 years 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 3 years 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 3 years ago

I prefer a strong taste of spicy rum Kraken worked wonderfully. you could also use Captain Morgans.
sheris 3 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 3 years ago

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