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Favorite Recipes: Bacardi Angelic Rum Cake

Recipe Author

Name: Toni P. (delecia) - ,
Total Recipes: 3



Bacardi Angelic Rum Cake

Dish: Cakes
Dish Type: Other
Cooking Method: Baked
Difficulty: 1 / 10
Prep Time:
Cook Time:


Bacardi Angelic Rum Cake




1 cup chopped pecans or walnuts

1 package Duncan Hines yellow cake mix **

1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie filling

4 eggs

1/2 cup cold water

1/2 cup Wesson or Crisco oil

1/2 cup Bacardi dark rum (80 proof )


1 stick butter

1/4 cup water

1 cup granulated sugar

1/2 cup Bacardi dark rum ( 80 proof )

Baking Instructions:

Preheat oven to 325 degrees.

Grease and flour 10-inch tube or 12-cup Bundt pan.

Sprinkle nuts over bottom of pan.

Mix all cake ingredients together.

Pour batter over nuts.

Bake 1 hour.

Cool; invert onto serving plate. Prick top with fork.

Spoon and brush glaze evenly over top and sides.


Melt butter in saucepan.

Stir in water and sugar.

Boil for 5 minutes, stirring constantly, and remove from heat.

Stir in rum. You may decorate with whipped cream before serving.


** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and

1/3 cup oil instead of 1/2.


This CAN be made MONTHS ahead of the hollidays, and frozen!  HOWEVER, DO NOT forget to take it out and

thaw a COUPLE of days BEFORE SERVING!!  You MUST give it TIME to absorb the rum AND to mellow BEFORE

serving!!  (OTHERWISE it's like being served a VERY STRONG shot of RUM!!)

Member Comments

Leave a comment about this recipe...

Carolyn C. (Liztonlady)
1/31/2012 9:37 PM ET
I tried it and LOVED it!!!! Thanks so much. This is a keeper. Carolyn(Liztonlady)
Autumn S. (ashultz)
12/5/2011 9:13 PM ET
This sounds fabulous! I'll save it an try over Christmas holiday. Thanks for sharing!
Kim F. - ,
9/9/2011 4:20 PM ET
This looks similar to a recipe I have, except I use Butter Pecan cake instead of yellow cake mix.
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