Fast and Easy Pirate Fort Holiday Dark Rum Bundt Cake // Mermaids Optional

pirate rum cake, Fast and Easy Pirate Fort Holiday Dark Rum Bundt Cake // Mermaids Optional

The debate over which rum is best for a rum cake is not likely to be solved anytime soon, however, after several trials, I’ve settled on using Gosling’s Bermuda Black Rum or  Mount Gay 1703 Eclipse or Black Barrel Rum. I’ve also used Myer’s Original Dark Rum and Bacardi Black Rum with great results – sometimes I simply use the host’s or guests’ favorite label to please them. Once I even had to substitute coconut rum, and it worked just fine!

From Scratch – or – Semi-Scratch?

The next decision is: do you want to make your cake from “scratch,” or are you in need of a quicker method? For scratch, which actually does not take much longer, I like the King Arthur Caribbean Rum Cake recipe.

But, if you’re in a hurry, here’s my quickie box mix method. Due to all the rum; it’s hard to tell a difference between rum cake recipes; so this is one time you don’t have to feel bad for using a box mix!


  • 1 cup chopped pecans or 1 cup chopped walnuts
  • 1 package yellow cake mix (just add cake mix; do not add ingredients listed on the box. About 15 ounces.)
  • 1 package vanilla instant pudding mix
  • 4 eggs
  • 1cup cold water
  • 1cup cooking oil  
  • 1cup dark rum or rum
pirate rum cake, Fast and Easy Pirate Fort Holiday Dark Rum Bundt Cake // Mermaids Optional


  • 1cup butter
  • 1cup water
  • 1 cup sugar  
  • 1cup dark rum or rum


  1. Sprinkle nuts over bottom of greased 12 cup bundt pan.
  2. Use a non-stick spray with flour designed specifically for baking.
  3. Stir together cake mix, pudding mix, eggs, water, oil, and rum.
  4. Pour batter over nuts.
  5. Agitate nuts with wooden stick so nuts distribute into the batter just enough to keep them in place on the top of the cake.
  6. Bake at 325° in oven for 1 hour.
  7. Cool at least 10 minutes in the pan on a wire rack.
  8. While cake is baking, make the glaze.
  9. For the glaze; melt the butter in a saucepan, then stir in the water and sugar. Boil five minutes, stirring constantly. Remove from heat, let cool, then add rum.
  10. Place a cooling rack on top of the pan, and invert both to remove the cake.
  11. If cake does not release, gently slide wooden stick down the sides all around.
  12. Clean the pan and dry it.
  13. Line pan with plastic wrap.
  14. Replace cake in lined pan.
  15. Glaze the cake – poke holes with wooden stick so glaze soaks in.
  16. Repeat until glaze is used up.
  17. Transport to venue in the pan.

Presentation is Everything

Transport the cake IN the pan to your destination. Once you arrive, gently pull the plastic wrap all around to loosen the cake. Place a platter, up-side down on the cake pan, turn the whole thing over, and then gently lift off your pan. Cake will now be right-side-up and ready to embellish!

Around the cake, pour about half the platter with “sand” of Raw Sugar. That will keep your “sea” – Wilton Blue Sugar Pearls or Ocean Away Sprinkles Mix – from rolling around. Pour about a half of one of the bottles of blue beads on the other side for your “ocean.” Populate the “sea” with Wild Republic Mermaid Figurines, the cake and “beach” with Blockbuster Pirate Swashbuckler Figures, toss in some pairs of River Finn Gold Coins, and you have the cutest and most delicious rum cake you’ve ever seen or tasted!

Choosing a Bundt Pan

For the biggest impression, you do need an awesome pan. Either one shaped like a huge fish, seahorse, sandcastle, or something creative. A bundt pan works well, nearly any shape will do.

I like the Nordic Ware Castle Pan on the top left. Or, the Arena Nordic Ware pan would work. It’s shaped like a Roman arena! Nordic Ware has one shaped like a palace, and the one I show above is the Fiesta Party #45100.

pirate rum cake, Fast and Easy Pirate Fort Holiday Dark Rum Bundt Cake // Mermaids Optional

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