This Bacardi Rum Bundt Cake just gets better every time I try it. The rum in this recipe helps to keep the cake fluffy and supremely moist. Top with a delicious butter rum glaze makes this the perfect celebration surprise, ideal for any special occasion. Always a hit around my mum friends and served with a glass of champagne, it can be a real treat.
To make Bacardi Rum Bundt Cake, you will need the following ingredients:So, how to make Bacardi Rum Bundt Cake?
Preheat oven to 325 °F and lightly grease and flour a 12-cup bundt pan.
Sprinkle chopped and toasted nuts on the base of the Bundt pan.
Using an electric mixer, beat on high the Bacardi dark rum, yellow cake mix, instant vanilla pudding mix, eggs, milk and vegetable oil until well combined.
Transfer batter to Bundt pan over the nuts and bake in preheated oven for 1 hour.
Once baked, allow to cool in pan.
Invert cake onto a serving tray and use a fork to prick a few times.
In a small saucepan, melt the butter.
Stir in sugar and water until well combined. Boil for 5 minutes while stirring continuously.
Remove from heat and add the rum. Stir well.
Generously drizzle prepared glaze over cooled cake. Enjoy!
This Bacardi Rum Bundt Cake is actually one of my husband's favorite cakes. He enjoys anything with a little kick! Do you love it too? Let us know and tag #cookmerecipes online to let us know what you’ve tried it.
I love it! Thanks for sharing recipe!
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