Bacardi Rum Heavenly Cake - Grandma Jackie's Recipes (2024)

A really quick and easy cake that comes out great every time and is perfect for summer!

This Bacardi Rum Heavenly Cake is about the easiest and tastiest way to take a mental trip to the islands. It comes together with minimal effort. It’s a great recipe to try if you’ve been wanting to try making a cake but were a little nervous. The only special piece of equipment you need is a bundt pan. All the ingredients can be found at any grocery store (and liquor store if you can’t buy booze at the grocery in your state).

Making the the cake batter is a snap, just dump all the batter ingredients in a bowl and whisk by hand for about two minutes. You can mix the batter with an electric mixer, but over mixing can make a cake start to get dry and tough. That is less of a concern with a cake mix, but it’s not hard to mix by hand so I would recommend it just to be safe.

Once the cake is cooked, make sure it’s had PLENTY of time to cool. I would suggest at least an hour or two if possible. Once it’s totally cooled, then start making the glaze. You don’t want to make the glaze too early as you want it warm when you pour it over the cake.

I’m not sure if there are any modifications you can do with this cake as it’s a pretty perfect Rum Cake as it is. One thing I’m gonna plan to try to do though is baking it into little cakes in a mini muffin pan with pecans sprinkled on top. I can see bite-size versions of this cake being a big hit at a pool party or summer cookout.

If you give this Bacardi Rum Heavenly Cake a try, share a picture with me on Instagram (@bdhbakes) or let me know what you think in the comments.

• Preheat Oven to 350º
• Prep Pan

  Pretreat a bundt pan with cooking spray, or even better, baking spray which has a little flour in it and so makes it easier for the cake to release from more intricate shapes (like bundt pans) after baking.

  

• Add Pecans

  Add the chopped pecans to the bundt pan, sprinkling them evenly over the bottom and up the sides as far as you can.

  

• Combine Cake Ingredients and Mix

  To a large bowl, add: cake mix, pudding mix, eggs, 1/2 Cup cold water, oil and 1/2 Cup rum. Whisk together by hand for about 2 minutes or until its all smooth and free of lumps.

  

  

• Pour the Batter into the Pan

  Pour the batter on top of the pecans in the bundt pan and smooth out the top as best you can.

  

• Bake Cake

  Bake the cake in the preheated oven for about 45 minutes or until a skewer inserted into the center comes out clean. After baking, allow to cool in the pan for about five minutes and then turn out onto a wire rack to cool completely.

  

• Make the Glaze

  Once the cake is COMPLETELY cool (at least an hour or two at room temperature), it's time to make the glaze. To a medium sauce pan, add the butter, 1/4 Cup water and sugar. Cook over medium heat until the butter is melted, stirring to dissolve the sugar. Once the butter has melted, continue cooking until the mixture begins to boil and allow to boil for 5 minutes, stirring occasionally. Immediately take off the heat and allow to cool.

  

  

• Poke Cake

  While the glaze is cooling, take a large skewer and poke the cake all over. Be careful to not knock all the pecans off the top!

  

• Finish Glaze

  Once the glaze has cooled slightly (2-3 minutes), add the reaming 1/2 Cup of rum and whisk to combine.

  

• Pour Glaze

  Now, pour the glaze all over the cake. Go slowly so the glaze has time to seep in and the cake can absorb it. It works well to place a wire rack on a baking sheet and then place the cake on that and then pour. This allows the excess glaze to fall off and away from the cake.

  

• Baked Goods, Baking, Boozy, Bundt Pan, Cake, Dessert, Make-Ahead, pecans, Rum, Vintage