Ingredients:

  • 1 (15.25 oz) box Yellow Cake Mix (standard, not pudding-in-the-mix type)
  • 1 (3.4 oz) box Instant Vanilla Pudding Mix (must be instant)
  • 4 large Eggs, at room temperature
  • 1/2 cup Warm Water (120 ml)
  • 1/2 cup Vegetable Oil (or Canola) (120 ml)
  • 1/2 cup Bacardi Gold Rum (120 ml, for batter)
  • 1 teaspoon Ground Nutmeg
  • 1/2 cup Chopped Pecans or Walnuts (optional, for lining the pan)
  • 1/2 cup Unsalted Butter (1 stick, 113g)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 1/4 cup Water (for glaze)
  • 1/2 cup Bacardi Gold Rum (120 ml, for glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Generously grease and flour a 10-cup Bundt pan, ensuring every crevice is coated. Sprinkle the chopped nuts evenly over the base of the prepared pan.
  2. In a large bowl, whisk together the cake mix, instant pudding mix, and nutmeg until fully incorporated.
  3. Add the eggs, water, oil, and 1/2 cup of Bacardi Rum to the dry mixture. Beat on medium speed for 2 minutes until the batter is smooth and lump-free.
  4. Pour the batter gently over the nuts in the Bundt pan. Bake for 55–65 minutes, or until a skewer inserted near the center comes out clean.
  5. Five minutes before the cake is done baking, begin the glaze. In a small saucepan, combine the butter, sugars (granulated and brown), and 1/4 cup water. Bring the mixture to a rolling boil over medium heat, stirring constantly until the sugars are completely dissolved.
  6. Reduce the heat slightly and continue to boil gently for exactly 5 minutes, allowing it to thicken into a syrup.
  7. Remove the pan from the heat completely. Wait 30 seconds to allow the violent boiling to subside, then stir in the remaining 1/2 cup of Bacardi Rum. The glaze should be a thin, buttery, golden syrup.
  8. Remove the cake from the oven and place it on a cooling rack, still in the pan. Immediately use a wooden skewer or fork to prick holes all over the surface of the cake, reaching almost to the bottom.
  9. Slowly pour about half of the hot glaze over the hot cake, allowing the syrup to soak down into the holes. Let it rest for 10 minutes.
  10. Place your serving plate over the top of the Bundt pan and carefully invert the cake. The cake should release cleanly.
  11. Prick a few more holes into the top surface of the now-inverted cake. Slowly spoon or brush the remaining glaze over the cake, letting it run down the sides.
  12. Allow the Bacardi Rum Cake to cool completely before slicing—ideally 1 hour or more. This allows the syrup to fully absorb and set into a wonderful, sticky crust.