Bacardi Rum Cake

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Serves: 20

Preparation time:
Cooking time:

Dietary guidance: v 


1 box yellow cake mix
1 small package (4 oz size) instant* vanilla pudding mix
4 eggs
1 cup Buttermilk
1/2 cup sour cream
1/2 cup dark bacardi rum


Sift cake mix with vanilla pudding mix into bowl. Add eggs, buttermilk, sour cream, and rum and beat until well mixed. Pour into greased and floured pans and bake at 325 degrees for approximately 40 minutes or until toothpick inserted into the center comes out cleanly.

Option 1: A 2 layer cake may be made. Fill and frost with modified buttercream frosting recipe. Instead of using vanilla extract, substitute dark bacardi rum.

Option 2: A bundt cake may be made with a rum glaze.

Recipe for Glaze:

1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark bacardi rum

Melt butter in medium saucepan and add water and sugar. Bring to a boil -- boil 5 minutes stirring constantly. Remove from heat and add dark rum (Be careful! The addition of rum will cause steam to rise). Prick the surface of the cooled bundt cake several times with a fork so the glaze can penetrate the cake. Cover the cake until all glaze is used and let cool.


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