113 Reviews of Bacardi Rum Cake

From: bbgrl79ca

On Feb 7, 2003

If using yellow cake mix WITH pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2 cup.

From: Mille® ™

On Feb 11, 2002

I made this cake ahead of time, just to be sure that I gave the booze enough time to soak into the cake This was a rare treat – a rich, unashamedly decadent treat!

From: Mercy

On Nov 13, 2004

Classic and easy! I made mini-bundts because I couldn't find my large bundt pan. The recipe made 12 baby bundts and they baked for about 30-minutes. I also added a teaspoon of the glaze in the bottom of the individual pans with the pecans to make the cakes release easier after baking. Thank you! This recipe will be a family favorite for a really long time!

From: Kathy in Fla

On Jan 23, 2006

YUMMY!! YUMMY!! I made 15 of these these past christmas. 13 in Bundt pans and 2 batches in loaf pans. They were a HUGE hit as gifts. People were begging for the recipe. I used margarine and only used 1/3 cup of rum in glaze which gave it a more butter rum taste. As soon as I removed the cake from oven I started the glaze. Once glaze was done I remove cake from pan poured nearly half glaze in - replaced cake. Poked holes in top of cake and spooned rest of glaze over cake slowly. Allowed cake to cool in pan. turned out on plate, covered with clear wrap and allowed them to "season" for atleast 2 days before giving away. DO NOT attempt to use cheap rum when making this! Thanks for posting!!

From: Michelle S.

On Nov 28, 2002

This cake is to die for! I have made it as the recipe states, also with chocolate cake, chocolate pudding and almonds, and next I am going to try lemon cake mix, lemon pudding and macadamias, with Bacardi Limon. Now my mind is working on a spiced rum combo...it is a NEVER fail recipe. Try it!

From: macy0611

On Oct 11, 2002

This is truly an excellent cake, I wasn't sure how to respond to it as it has been in our family for a long time, with the only difference being, we pour the glaze over the cake while it is cooling in the pan.....and let it cool completely before taking it out. Makes it a very moist flavorful cake.

From: papergoddess

On Jan 16, 2003

I've made this cake before, but lost my recipe. Thanks for posting this! I make this every year for Christmas in addition to the usual cookies. Wonderful cake! Wonderful smell! I poke the cake all over with a bamboo skewer while it's still in the Bundt pan, then pour the glaze over until it has all been absorbed. Then I let it cool completely and sprinkle it with powdered sugar.

From: Carol Ryan

On Mar 2, 2007

Oh, my goodness! This was excellent! I used a french vanilla cake mix and french vanilla pudding and pecans. I baked it on Thursday evening for a Sunday dinner. I also plumped up about 1 cup of raisins, then poured off the water and soaked them in 1/2 cup of rum overnight, then made another batch of the glaze using the rum-soaked raisins! I served a piece of cake, french vanilla ice cream over it with warmed rum-raisin sauce over both and freshly whipped cream over that!!! I was in a "Paula Dean" mode for sure. Thanks so much for sharing this awesome recipe!!! Carol

From: Tebo

On May 13, 2002

Have to agree with the other reviews. This is terrific!! I froze half the cake for company later this month and I'll bet it will be just as good as the "fresh" cake. An easy to do real winner Dorothy.

From: weekend cook

On Nov 19, 2006

I too have been making this recipe for nearly 20 years. I use the cake mix with the pudding in it already and omit the pudding mix. I also use malibu rum and then place pineapple chunks in the center of the cake. Always gets rave reviews and is gone in a flash!