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Why rum cake is still beloved today

The Bacardi Rum Cake rose to fame in the late 1960s and quickly became the showpiece of mid-century holiday entertaining. Glossy magazine ads promised an easy, elegant dessert made with boxed cake mix and a splash of rum — a symbol of the era’s love for convenience with a touch of sophistication. It was the cake you brought to office parties, church potlucks, and family gatherings — moist, boozy, and always the first to disappear.

Its golden crumb and glossy glaze felt festive without fuss, a reflection of the modern homemaker’s charm and efficiency. Decades later, it still carries that same nostalgic glow — a little retro, a little glamorous, and just as perfect for gifting or indulging as it was when it first graced 1970s kitchen tables.

Rum naturally has a sweetness, and a distinct spice level plus a beautiful depth of flavor that works extremely well in baked goods so it was a natural to use it for a cake as the star flavor. I liken it to vanilla.

Rum balls are another treat people enjoy as long lasting truffle style indulgences that keep well because of the perserving effects of alcohol, and they longer they rest the better they taste.

You may like these fall cocktail recipes.

Baba au Rum cake is another rum cake however it's a different texture, it's a yeasted dough and served with whipped cream.

For this cake in particular, rum isn’t just there for flavor — it transforms the texture and spirit of this classic cake. The alcohol helps the batter stay tender and moist, while the rich caramel notes of dark rum deepen the buttery sweetness. When the warm glaze seeps into the crumb, it doesn’t just coat the cake — it infuses it, giving every bite that unmistakable warmth and hint of holiday cheer.

It’s a cake that feels a little indulgent, a little tropical, and entirely celebratory — which is exactly why it’s been a favorite at Christmas parties and potlucks since the 1970s.

Use dark rum to get the best flavor results.

How to Make the Famous Bacardi Rum Cake

BACARDI Rum Cake

Now make it with regular or pudding cake mix.

Cake:

• 1 cup chopped pecans or walnuts
• 1 (18½ oz.) package yellow cake mix
• 1 (3½ oz.) package Jell-O® Vanilla Instant Pudding & Pie Filling
• 4 eggs
• ½ cup cold water
• ½ cup cooking oil
• ½ cup Bacardi® dark rum (80 proof)

Glaze:

• ¼ lb. butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup Bacardi® dark rum (80 proof)

Directions:

1. Preheat oven to 325°F. Grease and flour a 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.
2. Mix all cake ingredients together. Pour batter over nuts.
3. Bake 1 hour. Cool. Invert on serving plate. Prick top.
4. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
5. Glaze cake. Use brush or spoon to drizzle glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.

You may also like the Harvey Wallbanger cake, another very popular cake from the 1970's. these are cakes that were made popular by pairing alcohol companies with cake mixes to make an easy and delicious cakes that were served at parties, potlucks and bake sales.

See my video of discontinued boxed cake mixes.