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Rum Cake

This Rum Cake is a fun take on a delicious classic dessert. From a yellow boxed cake mix, pudding and Bacardi Rum comes a bundt cake you will make over and over again.
Prep Time15 mins
Cook Time20 mins
Servings: 10
Author: Jill


Cake Ingredients:

  • 2 yellow cake mixes - see instructions
  • 1 package of Vanilla instant pudding - 3.5 ounce
  • 1/2 cup of Bacardi Rum
  • 1/2 cup of Vegetable Oil
  • 1/2 cup of heavy cream
  • 4 large eggs
  • 1 cup of crushed or broken Pretzel sticks - these go in the pan not the cake - see instructions

Caramel Icing Ingredients:

  • 2 cups of brown sugar
  • 1/3 cup of butter
  • 1/2 cup of heavy cream
  • 1 teaspoon of Vanilla
  • 1 cup of powdered sugar - plus more if needed
  • 3/4 cup of shredded coconut


How To Grease and Flour a Large Bundt Pan:

  • Use Crisco, or butter flavored Crisco to grease the pan.
  • Flour the pan after greasing with Crisco.
  • If there are any spots missed, go back over them with the Crisco, and flour again until the inside of the pan is covered.

Cake Directions:

  • Preheat the oven to 350 degrees.
  • Crush or break pretzel sticks into small pieces, and sprinkle them in the bottom of the Bundt pan.
  • In the mixing bowl of a stand mixer, place 1-1/2 of the boxes of cake mixes along with the Vanilla pudding, and blend together.
  • Add rum, oil, heavy cream, and eggs, and mix on low until all ingredients are well blended.
  • Turn mixer on high, and mix for 2 minutes.
  • Pour the cake batter into the Bundt pan, on top of the crushed Pretzels, and place the pan in the oven.
  • Bake the cake for 45-60 minutes until the cake until a toothpick inserted in the center comes out clean.
  • Remove the cake to a wire rack and allow to sit in the pan for 5 to 10 minutes.
  • Place a cake plate over the top of the Bundt pan and holding the pan with oven mitts, by the handles, flip the Bundt pan, turning the cake out onto the cake plate.

Icing Directions:

  • In a saucepan, melt the butter and add brown sugar.
  • When melted, add the heavy cream and vanilla. Bring to a boil, stirring constantly.
  • Lower the heat to medium and cook for 4-6 minutes or until the icing starts to thicken.
  • Add the powdered sugar and coconut and stir.
  • If the icing seems too thin add a little more powdered sugar until you get the consistency you want.
  • Remove from heat, let frosting cool slightly and frost cake immediately with icing.
  • When icing sets, serve and enjoy!