Puerto Rican

Why I'll Always Use a Boxed Mix For Mami's Famous Rum Cake

April 25, 2018

Good food is worth a thousand words—sometimes more! In My Family Recipe, a writer shares the story of a single dish they've inherited, and why it's meaningful to them.

I used to think all cake came from boxes. Until I was an adult, I had never seen anyone make a cake "from scratch." Not even my grandmother. The women in my life cooked a lot, and there was always dessert for parties, social gatherings, and after regular meals, but a lot of their birthday cakes, muffins, and cookies came from mixes.

Photo by Danie Drankwalter

Don't get me wrong; my mother was a skilled baker. She'd whip up a flan in minutes, using the microwave to make the caramel syrup that is notoriously easy to burn. Using a white ceramic casserole dish decorated with Autumn-colored flowers, she combined fine sugar with just enough water and microwaved it on high heat, pulling it out every couple of minutes to swirl the contents around the dish. It consistently came out a dark amber color, cracked in patterns that looked like stained glass.

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She made New York–style cheesecake with tart cherries and a graham cracker crust that, if left alone, I ate half of in one sitting. White chocolate Christmas bark crackling with crushed candy canes, tangy lemon bars, and buttery mantecaditos (tiny shortbread cookies) were all desserts she made frequently, often as gifts for people who’d helped us out in some way, or in lieu of a gift she couldn't afford to buy.

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Top Comment:
“I know, this is from Barcardi Rum cake. But instead of using Barcardi Rum, I use the dark Jamaican Rum. I don't use pudding either, everyone loves this cake.”
— Jackie

My family was always on a very tight budget. Honestly, most of the time we were straight up broke. Mami balanced her checkbook daily, and in the hardest times, soon after she and my dad split, our weekly grocery budget was $50 (for Mami, me, and my baby sister).

A cook's capacity to be inventive with premade food was a marker of true skill.

My mom recently revealed that she often skipped meals so that Kristina and I had enough, and cooked largely vegetarian to stretch her grocery dollars. Thanks to her sacrifices, my sister and I never went hungry, but the quality of the foods we ate—largely frozen, boxed, or canned, no fresh fruit or vegetables—was always lacking. So I began experimenting with spices and cooking techniques, such as adding garlic powder to our boxed mashed potatoes, making honey bbq sauce with Puerto Rican adobo seasoning for our chicken nuggets, or adding frozen broccoli to our jarred spaghetti sauce, to make our food a little more interesting. But one thing was clear: all the ingredients in my house were precious. I could not waste. And this made any food we cooked for other people that much more special.

Her bizcocho de ron, or rum cake, was among her most popular desserts, fervently requested by her friends (and her kids). And she only ever made it using boxed cake mix. In today's DIY/made-from-scratch culture, admitting you use cake mix might compromise your baker cred. But I'm an 80s kid from Puerto Rico, aka generation TV-dinner/canned-everything. Growing up, making a box cake was perfectly acceptable, and a cook's capacity to be inventive with premade food was a marker of true skill.

Her cake recipe lives at the end of this article. Photo by Julia Gartland

My mother executed bizcocho the ron with expert precision and seemingly effortless simplicity. Butter flavored box cake (she recommends Duncan Hines), vanilla pudding mix (Jell-O brand), then eggs, oil, and water in adjusted proportions. The pudding gives the cake a rich flavor and a dense texture that makes it closer to a pound cake. And then her secret ingredients: walnuts and a rum-butter-brown-sugar glaze. The walnuts are sprinkled into the bowl of a greased Bundt pan, so they toast up and make the cake look elegant. Once baked, the rum glaze gets poured evenly over the entire cake, which sits overnight, soaking in boozy bliss.

Because it's so simple, my mom let me help her make it when I was eight years old. At first, she empowered me to use an electric egg beater to mix the wet and dry ingredients, which almost always ended in me spraying myself or the walls with a bit of batter. Once I got better at that, my tiny biceps strengthening over time to fully support the weight of the mixer, she bumped me up to making the glaze. I would stand vigilantly over the stove, bringing the butter to a low simmer then adding brown sugar and stirring continuously to incorporate. Once I was a teenager, I could make the whole thing alone, participating in our holiday assembly line of cake gifts.

So when I left home and started cooking for my friends, bizcocho the ron was one of the first things I made, particularly because most of the ingredients were affordable and available at bodegas, superstores, and gourmet markets alike.

Mami's rum cake was among the recipes I hoped to elevate in my cookbook, Coconuts and Collards. I wanted to make it sparkle with new techniques and ingredients. I developed a new recipe from scratch, taking inspiration from classic Southern yellow cake recipes, adjusting the rum glaze with slightly less sugar, using toasted pecans instead of raw walnuts. But ultimately, Mami's recipe surprised me, and discovered that I liked them both.

I blind taste-tested them on unsuspecting eaters, and my informal survey elicited the same results; nearly half and half. For some, it was about texture; for others, about sweetness. And for me neither was bad; just different.

Because that's the whole point of boxed cake mix: It's supposed to taste as good as homemade cake. And honestly, sometimes it does. Today, I exclusively make Mami's recipe. It's easier, and I'm not much of a baker. It turns out just right every single time, and makes me think of her.

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  • Jackie
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Author of Coconuts & Collards


Jackie March 23, 2019
I know, this is from Barcardi Rum cake. But instead of using Barcardi Rum, I use the dark Jamaican Rum. I don't use pudding either, everyone loves this cake.
Trina L. December 13, 2018
Sorry, but that is not a secret recipe -- that is the famous Bacardi Rum Cake recipe that I and many others have been making for more than 30 years.

Bacardi used to distribute recipe cards and recipe booklets with that recipe in them. Just Google Bacardi Rum cake.

No family secret there.
Nora October 14, 2018
But what proportions of oil and water and eggs did you use in the cake mix and instant pudding recipe?
Author Comment
Von D. October 15, 2018
Hi Nora! Box cake mixes vary, so I recommend using the proportions of liquid and eggs listed on the box mix you choose.
maggiesara July 24, 2018
I remember having a slice of a cake very much like this in the early 1980s, and it was so good I remember it to this day. The guy who gave me the cake said his mom had made it, and when I asked for the recipe, he came back with the information that she had used cake mix -- and YES, she specified Duncan Hines! -- and pudding mix. I'm not a good enough baker to have put together the recipe from those two elements, so I never made it, but you can bet I'll be making this one.
Trina L. December 13, 2018
This is the Bacardi Rum Cake. Just Google it. A very old recipe.
Marisa April 25, 2018
...off to go make nugget dipping sauce with adobo seasoning!
Author Comment
Von D. April 26, 2018
So delicious!
Jackie March 23, 2019
Adobo seasoning is salty as heck. No thanks😂😂😂😂😂😂
Sauertea April 25, 2018
Great article. Never underestimate the power and pull of family recipes. They satisfy the soul in a very special way. I will definitely try this one!
Author Comment
Von D. April 26, 2018
Thanks for your comment! Enjoy
Trina L. December 13, 2018
This is the famous old Bacardi Rum cake, a recipe heavily promoted by the company decades ago and readily available online.