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Classic Moist Bacardi Rum Cake

Close-up of a moist slice cut from a Bacardi Rum Cake, heavily drizzled with a shiny, amber glaze.
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This recipe yields a very moist, rich cake soaked in a buttery, boozy rum glaze, perfect for holidays or parties. You can make this from scratch or use the simple box mix shortcut.

Ingredients

Scale
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup granulated sugar
  • 1 cup chopped pecans or walnuts (optional)
  • 4 large eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum (e.g., Bacardi)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar (for glaze)
  • 1/4 cup water (for glaze)
  • 1/2 cup dark rum (for glaze)

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch Bundt pan thoroughly. Sprinkle the chopped nuts over the bottom of the pan if you are using them.
  2. In a large bowl, combine the cake mix, 1 cup sugar, eggs, water, oil, and 1/2 cup rum. Mix with an electric mixer on medium speed for two minutes. The batter will be thin.
  3. Pour the batter into the prepared Bundt pan.
  4. Bake for 45 to 50 minutes, or until a wooden pick inserted near the center comes out clean.
  5. While the cake bakes, prepare the glaze. In a small saucepan, melt the butter over medium heat. Stir in the 1/2 cup sugar, 1/4 cup water, and 1/2 cup rum. Bring the mixture to a boil, then reduce heat and simmer for exactly 5 minutes, stirring occasionally. Remove from heat.
  6. When the cake comes out of the oven, let it cool in the pan on a wire rack for exactly 15 minutes.
  7. Place the wire rack over a large baking sheet (to catch drips). Invert the cake onto the rack.
  8. Slowly and evenly pour the hot rum glaze over the entire cake, allowing the liquid to soak in completely. This step is key for moistness.
  9. Let the cake cool completely on the rack before serving or storing.

Notes

  • For a stronger boozy flavor, substitute the 1/2 cup of rum in the batter with 1/2 cup of dark rum and 1 teaspoon of rum extract.
  • If you prefer a scratch recipe, replace the cake mix with 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
  • You must use a dark or aged rum for the best flavor in both the cake and the glaze.

Nutrition

Find it online: https://whiskdaily.com/bacardi-rum-cake-recipe-moist-boozy-dessert/