The 1970’s Bacardi Rum Cake is one of those legendary vintage desserts everyone remembers from family gatherings, holidays, and potlucks. Famous for its super-moist texture, buttery flavor, and warm rum glaze that soaks into every crumb, this cake has stood the test of time. It’s simple, indulgent, and bursting with old-school charm.
Made with yellow cake mix, instant pudding, chopped nuts, and a rich rum glaze, this classic dessert captures everything people love about retro baking: easy ingredients, reliable results, and unbelievable flavor. Whether you’re preparing it for Christmas, a celebration, or just because you want something delicious, this 1970’s Bacardi Rum Cake never disappoints.
Why You’ll Love This Rum Cake
This vintage recipe is:
- Ultra moist and buttery thanks to the pudding mix and glaze
- Easy to prepare using simple pantry ingredients
- Packed with warm rum flavor that isn’t overpowering
- Perfect for holidays and gifting
- Even better the next day after the glaze settles
This is the cake that gets requested year after year — and the one people sneak extra slices of.
Who Is This Recipe For?
This Bacardi Rum Cake is ideal for:
- Fans of nostalgic, retro desserts
- Anyone wanting a reliable holiday cake
- Bakers who prefer easy Bundt cake recipes
- People who love rum-flavored sweets
- Hosts looking for a dessert that keeps well and transports beautifully
If you grew up in the 70s or 80s, this cake will bring back memories instantly.
Ingredients
For the Cake
- 1 cup chopped pecans or walnuts
- 1 (18 oz) package yellow cake mix
- 1 (3 3/4 oz) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum
For the Glaze
- 1/2 cup (1 stick) butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup Bacardi dark rum
How to Make 1970’s Bacardi Rum Cake
Step 1 — Prep the Pan
Preheat your oven to 325°F (165°C).
Grease and flour a 12-cup Bundt pan, making sure to coat every ridge.
Step 2 — Add the Nuts
Sprinkle the chopped pecans or walnuts evenly across the bottom of the pan.
These will toast lightly and form a delicious, buttery crust.
Step 3 — Mix the Batter
In a large mixing bowl, combine:
- cake mix
- instant pudding
- eggs
- cold water
- vegetable oil
- rum
Mix until smooth and well combined.
Pour the batter gently over the nuts.
Step 4 — Bake
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for at least 10 minutes before inverting.
How to Make the Rum Glaze
Step 5 — Heat the Butter, Water & Sugar
In a saucepan, melt the butter, then add water and sugar.
Bring to a gentle boil and cook for 5 minutes, stirring continuously.
Step 6 — Add the Rum
Remove from heat and carefully stir in the rum.
The aroma will be strong — that’s the magic!
Step 7 — Glaze the Cake
Invert the cake onto a serving plate.
Use a skewer or toothpick to poke holes all over the top.
Slowly spoon the warm glaze over the cake, allowing it to seep into the holes.
Repeat as the cake absorbs it.
Pour remaining glaze around the sides until fully coated.
Let the cake rest until it soaks up every drop.
Tips for the Best Rum Cake
- Don’t rush the glazing — slow soaking gives the best texture
- Use dark rum for richer flavor
- This cake tastes even better the next day
- Store covered to keep it incredibly moist
Storage
This cake stores wonderfully:
- Room temperature: 4–5 days (covered tightly)
- Refrigerator: up to 1 week
- Freezer: up to 3 months (wrap in plastic + foil)
FAQs
Can I use white rum instead of dark rum?
Yes, but dark rum gives a deeper, more classic flavor.
Can I make this without alcohol?
The authentic 1970’s version uses rum. Removing it will change the flavor and texture significantly.
Does the alcohol cook out?
Most of the alcohol in the glaze remains, but the cake batter alcohol bakes off significantly.
Conclusion
The 1970’s Bacardi Rum Cake isn’t just dessert — it’s a piece of baking history. With its rich buttery crumb, warm rum aroma, caramelized nut crust, and glossy rum glaze, this retro classic continues to win hearts decades later. It’s easy, elegant, and unforgettable — the type of cake that brings families back to the table for “just one more bite.”
