I’ll never forget the day I stopped by grandmother’s house to ask her to share the family recipes. I pulled up a chair at her kitchen counter, pen in hand and she asked “Where do you want to start?”
I remember being a little girl having family picnics at the lake down the street from her house and for dessert she always would make her famous rum cake. My cousins and I would always feel so grown up because we were eating rum cake. LOL
So I asked for her rum cake recipe. She laughed, opened her recipe box and handed me a recipe card. It was the Bacardi Rum Cake recipe card. “It’s that easy”, she laughed. We spent the rest of the afternoon laughing and writing down her recipes.
This recipe makes the moistest cake you’ll ever eat. And it’s been popular since the 1970s, it’s soft, fluffy and super moist, bursting with rum and yellow cake flavor. Not to mention it’s easy to prepare, and perfect for any occasion.
You can use any rum. I use my favorite rum, 82°West 1911 Special Dark Rum. 82 West Distilling is a craft rum distillery in Tampa, right in Seminole Heights!
It all starts with a cup of pecans sprinkled over the bottom of a bundt pan. Then you mix a package of yellow cake mix, vanilla pudding mix, eggs, water, oil and half a cup of rum until smooth. I did make one adjustment and added a tablespoon of Vanilla and mixed until combined. Pour the batter into the pan and bake for one hour.
Once the cake is done, you prepare a simple butter-rum glaze made of butter, sugar, water and rum. Spoon the sauce all over the warm cake. Let it sit to soak in all the delicious butter-rum glaze and serve.
- 1 cup chopped pecans
- 1 box yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on the cake box.)
- 1 package vanilla instant pudding mix (92 g)
- 4 eggs
- 1⁄2 cup cold water
- 1⁄2 cup vegetable oil
- 1⁄2 cup dark rum
- 1 tablespoon vanilla
- 1⁄2 cup butter
- 1⁄4 cup water
- 1 cup sugar
- 1⁄2 cup dark rum or rum
Sprinkle nuts over the bottom of a greased bundt pan.
Stir together cake mix, pudding mix, eggs, vanilla, water, oil and rum.
Pour batter over nuts.
Bake at 325 in the oven for 1 hour.
Cool for 10 minutes in the pan.
Transfer onto a serving plate and poke top with a toothpick.
Melt butter in a saucepan.
Stir in water and sugar.
Boil for 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Drizzle ½ of the glaze evenly over the top and sides of the cake.
Allow cake to absorb glaze.
Drizzle the remaining glaze over the top of each slice right before serving.
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