Imagine a dessert so irresistible that it transforms an ordinary cake mix into a luxurious, boozy masterpiece that'll have your guests begging for the recipe! This Bacardi Rum Cake isn't just a dessert - it's a flavor explosion that marries the rich warmth of rum with the buttery sweetness of pecans, creating a culinary experience that transcends ordinary baking. Whether you're hosting a dinner party or looking to impress your family with a show-stopping treat, this Cuban-inspired cake promises to be the star of any occasion.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: Cuban
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 cup Bacardi rum
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup chopped pecans
- 1 cup powdered sugar
- 1/2 cup butter
- 1/4 cup water
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- Sprinkle chopped pecans evenly across the bottom of the prepared bundt pan, creating a decorative nut base for the cake.
- In a large mixing bowl, combine the yellow cake mix, Bacardi rum, vegetable oil, and eggs. Use an electric mixer to beat the ingredients on medium speed for approximately 2-3 minutes until the batter is smooth and well-incorporated.
- Carefully pour the cake batter over the pecans in the bundt pan, ensuring an even distribution and smooth top.
- Place the bundt pan in the preheated oven and bake for 50-55 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean when the cake is fully baked.
- While the cake is baking, prepare the rum glaze. In a medium saucepan, combine butter, water, powdered sugar, and additional rum. Heat the mixture over medium heat, stirring constantly until it becomes a smooth, slightly thickened glaze.
- Once the cake is removed from the oven, allow it to cool in the pan for 10 minutes. Then, carefully invert the cake onto a serving plate.
- While the cake is still warm, slowly pour the prepared rum glaze over the entire surface, allowing it to seep into the cake and create a rich, moist texture.
- Let the cake cool completely at room temperature, allowing the glaze to set and the flavors to meld together.
- Before serving, you may optionally dust the cake with additional powdered sugar for a decorative finish. Slice and serve at room temperature.
Tips
- Use fresh, high-quality Bacardi rum for the most vibrant flavor profile.
- Make sure to thoroughly grease your bundt pan to ensure easy cake release.
- Toast the pecans lightly before adding them to enhance their nutty flavor.
- When mixing the batter, avoid overmixing to keep the cake tender.
- Use a toothpick or cake tester to check for doneness - it should come out clean.
- Pour the glaze while the cake is still warm to help it absorb maximum flavor.
- Allow the cake to cool completely before serving to let the flavors meld.
- Store the cake at room temperature, covered, to maintain its moisture.
- For an extra touch, serve with a dollop of whipped cream or vanilla ice cream.
- The cake actually tastes better the next day as the flavors continue to develop!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 4g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 85mg
