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1 cup semi-sweet chocolate chips
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½ cup heavy cream
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¼ cup chopped nuts for sprinkling
📝 INSTRUCTIONS
1. Prepare the Pan
Preheat your oven to 325°F (163°C).
Grease and flour a 10–12 cup Bundt pan, making sure to coat every groove.
Sprinkle the chopped nuts evenly across the bottom — these become a beautiful crunchy top once the cake is inverted.
2. Mix the Cake Batter
In a large mixing bowl, combine:
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dry cake mix
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pudding mix
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eggs
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rum
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water
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oil
Using a hand mixer or stand mixer, blend on medium speed for 2 minutes.
The batter will be thick, creamy, and glossy.
3. Bake the Cake
Pour the batter into the prepared pan over the nuts.
Bake for 50–60 minutes, or until:
✔ a toothpick inserted comes out clean
✔ the top springs back lightly
✔ the edges gently pull away from the pan
Let the cake cool 10 minutes in the pan before glazing.
🍯 MAKE THE RUM GLAZE
The glaze is what transforms this cake from good to unforgettable.
How to Make It:
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In a saucepan, melt the butter over medium heat.
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Add sugar and water, stirring constantly.
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Bring to a full boil and cook 5 minutes, stirring occasionally.
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Remove from heat and stir in rum carefully — it will bubble.
This glaze is intentionally thin so it can soak deeply into the cake.
💧 GLAZING THE CAKE (THE IMPORTANT PART!)
While the cake is still warm:
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Use a skewer or thin knife to poke holes all over the top of the cake (still in the pan).
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Slowly spoon the glaze over the cake, letting it seep into the holes.
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Continue adding glaze until it is fully absorbed — this takes about 5 minutes.
Let the cake rest at least 30 minutes before inverting onto a plate.
For best flavor? Wrap it and let it sit overnight.
The rum settles, the moisture distributes, and the flavor becomes dreamy.
🍫 OPTIONAL CHOCOLATE GANACHE TOPPING
This is the glossy chocolate finish seen in the photo.
Steps:
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Heat heavy cream just until steaming.
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Pour over chocolate chips and let sit 3 minutes.
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Stir until smooth and shiny.
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Drizzle generously over the cooled cake.
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Add chopped nuts immediately before the chocolate sets.
The combination of rum glaze + chocolate ganache = perfection.
💡 TIPS FOR THE BEST RUM CAKE
✔ Use Golden Rum
Dark rum overwhelms the flavor; white rum lacks depth. Golden rum is the sweet spot.
✔ Don’t Skip the Pudding Mix
It guarantees moisture and structure.
✔ Let the Cake Rest Overnight
Rum cake ages beautifully.
By day two, it is even more flavorful and moist.
✔ Serve with Whipped Cream or Ice Cream
The creamy contrast pairs perfectly with the warm rum flavor.
✔ Store Properly
This cake keeps 5–7 days at room temperature when wrapped well.
It also freezes beautifully for up to 3 months.
✨ SERVING IDEAS
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Slice thick pieces and drizzle with caramel
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Serve warm with vanilla ice cream
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Add powdered sugar “snow” for a holiday look
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Pair with hot coffee for brunch
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Wrap slices for edible gifts
This cake works for Christmas, New Year’s, birthdays, potlucks, and any moment that calls for a special dessert.
📌 FULL RECIPE CARD (PRINTABLE STYLE)
Bacardi Rum Cake
Moist, buttery, and infused with warm rum flavor — a holiday classic that never fails.
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Servings: 12–16
Ingredients
✔ Cake mix
✔ Pudding mix
✔ Eggs
✔ Rum
✔ Water
✔ Oil
✔ Nuts (optional)
Instructions
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Preheat oven; prepare pan.
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Mix batter.
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Bake 50–60 minutes.
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Prepare glaze.
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Pour glaze over warm cake.
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Cool completely.
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Add chocolate ganache if desired.
🎉 FINAL THOUGHTS
This Bacardi Rum Cake is one of those timeless recipes that feels both elegant and effortless. It’s a dessert that draws people in with its aroma alone — buttery cake, warm rum, and the sweet promise of celebration. Whether you serve it for Christmas, Thanksgiving, or simply because you’re craving something magnificent, this cake brings joy to every table.
