Electric Lunchbox #94: Apple Rum Cake

Apple. Rum. Cake.

Apples were on sale this past few weeks so I had bought my fair share. Actually MORE than my fair share that I had to dehydrate some to save them from going bad.

So I thought about making apple torte (https://athomewiththeresa.com/2020/11/27/apple-cream-torte/). But then someone mentioned apple cake with rum…so off to testing I went! I was told that spiced rum works best but I only had Bacardi so I used that. It worked!

You can definitely taste the rum in this cake. Which I like, but feel free to lessen the amount if you have to. Or replace it with apple juice to make it kid friendly.

Hope you like this recipe!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/4 cup butter

1/3 cup brown sugar, packed

1-2 tablespoons Bacardi rum

1/2 teaspoon vanilla extract

1 large egg

1/2 cup unbleached all purpose flour

1/2 teaspoon baking powder

Pinch of salt

1 big apple, peeled and chopped

3 ELB cups water for base


1. Spray the big ELB bowl with nonstick spray. Set aside.

2. Melt butter in a microwave safe dish.

3. In a medium sized bowl, pour melted butter,

4. Brown sugar,

5. Rum,

6. Vanilla,

7. Egg,

8. Mix everything well together.

9. Add four,

10. Baking powder,

11. Salt,

12. Mix until no more trace of dry flour remains and the ingredients are well combined.

13. Gently fold in chopped apples. Make sure to try and coat the apples with the batter.

14. Pour into prepared ELB bowl. Cover with foil and set onto the ELB base,

15. Place 3 ELB cups water in the base, cover and let steam until it shuts off , about 1 hour.

16. Carefully open the ELB and check the cake for doneness. Poke the center with a skewer. It should come out clean.

17. Enjoy warm or cold! A scoop or 2 of ice cream would be great with this too!

18. Enjoy!

Electric Lunchbox #69: Bacardi Rum Cake

This is a holiday staple for me since I first tasted it at UCLA Brentwood over a decade ago. I immediately got the recipe from my then supervisor, Sandra Bovey. She is an awesome cook/baker, as is almost everyone in that department. Lucky us! 😊

I can bring this cake to any party, informal or not, and it will be a hit! I just switch out the simple bundt pan for a fancier one, and it looks, well, fancier. Everyone wants the recipe after they try it and when they get it, they immediately make it, showing me photos of their bake. Happy times, specially around the holidays!

So I figured, since we are close to the holidays, I’ll try to make it in the ELB. I scaled down the recipe and oh my goodness! So delicious! Dangerously easy! I also changed the proportions to cups and spoons instead of weighing it like I did the couple of times while testing, all to make it much more simple for you guys to make. And eat!

Here it is! Bacardi Rum Cake in the ELB! The glaze is kind of optional for me as the cake tastes totally fine without it. Try it both ways!

IF the cake lasts too long to become stale (IF!), this tastes great toasted lightly. Or do as I was told and make it into a decadent french toast!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

Follow me for more recipes for the ELB!

See Itaki’s offerings here! https://www.itakico.com/theresa

Follow me on Facebook: https://www.facebook.com/At-Home-With-Theresa-100255438410727/


1/4 cup pecans or walnuts, toasted and cooled

2 tablespoons Bacardi rum

2 tablespoons water

2 tablespoons oil

1 egg

3/4 cup yellow cake mix

3 tablespoons instant vanilla pudding mix


2 tablespoons sugar

1 tablespoon water

2 tablespoons butter

1 tablespoon Bacardi rum


1. Grease the medium or large ELB bowl. Sprinkle in the nuts and aside.

2. In a small bowl, combine Bacardi rum, water, oil, and egg.

3. Stir in yellow cake mix and vanilla pudding mix. Stir until combined.

4. Pour batter over the chopped nuts in the prepared bowl. Be sure to get every last bit in. It is going to be so good!

5. Cover with foil and place in the ELB base.

6. Add 3 ELB cups water in the base, cover, and let steam until done, about 1 hour.

7. Carefully remove the cover and insert a skewer in the middle of the cake. It should come out clean.

8. Cool completely on a wire rack.

9. Meanwhile, combine all sugar, water, and butter in a small saucepan. Stir over low heat until sugar dissolves. Remove from heat and stir in Bacardi rum.

10. Pour glaze over cake, a tablespoon at a time, letting it soak in before adding more.

11. Serve and enjoy!

Bacardi Rum Cake

Happy birthday to me!! I am grateful for another year, family, friends, health, and food! And for today I will be sharing a recipe for Bacardi Rum Cake with you all!

This is one of my all time favorite cakes. I don’t drink alcohol but I do cook and bake with it. 😊 The smell emanating from the oven as this bakes is like no other. Totally mouthwatering!

This Bacardi Rum Cake is one of the several recipes I picked up from my wonderful coworkers while working at UCLA Brentwood. It was my then supervisor, Sandra Bovey’s recipe. It’s always a hit anywhere I bring it to, and I definitely could finish the whole cake if I’m not mindful of what I’m eating. It’s just so delicious. I have also read somewhere that you could use thick slices of this cake and make it into a decadent French Toast! Imagine that!

This recipe made it to both cookbooks that were put together by my coworkers so I believe I’m not the only one who loves this yummy, rummy cake.

I almost always have the ingredients on hand and I usually bring this to potlucks if I am short on time and want something that looks and tastes amazing. Use a beautifully patterned bundt cake pan and you got yourself a sure winner!

The recipe as it appears on the second edition cookbook.

Bacardi Rum Cake

  • Servings: 8-12
  • Difficulty: easy
  • Print

An easy to make, crowd pleasing moist rum cake.


For the cake:

1 cup chopped pecans or walnuts

1 (18.5oz) yellow cake mix

1 (3.75 oz) instant vanilla pudding mix

4 large eggs

1/2 cup water

1/2 cup oil

1/2 cup Bacardi dark rum (80 proof)

For the glaze:

1 stick (1/2cup) butter

1/4 cup water

1 cup granulated sugar

1/4 – 1/2 cup Bacardi dark rum


  1. Preheat oven to 325F. Grease and flour a 10-12 inch bundt pan. You can also generously spray with nonstick spray. Sprinkle in the chopped pecans or walnuts.
  2. In a large bowl, mix together cake mix, pudding mix, eggs, water, oil, and rum until well blended. Pour over nuts in the prepared pan and place in the preheated oven to bake for about an hour.
  3. When done, place the cake on a wire rack to cool.
  4. Meanwhile, prepare glaze. Melt the butter in a small saucepan. Stir in water and sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.
  5. Invert the cake onto a serving platter and drizzle with the hot glaze. Repeat until all the glaze is used up.