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Classic Moist Bacardi Rum Cake with Buttery Rum Glaze

Close-up of a moist Bacardi Rum Cake in a bundt shape, covered in a thick, nutty caramel glaze dripping down the sides.
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Make this classic Bacardi Rum Cake for a moist, boozy dessert perfect for holidays or gatherings. It features a rich, buttery rum-soaked glaze.

Ingredients

Scale
  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup granulated sugar
  • 1 cup chopped pecans or walnuts (optional)
  • 4 large eggs
  • 1 cup Bacardi Light Rum (or dark rum for deeper flavor)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar (for glaze)
  • 3 tablespoons water
  • 1/2 cup Bacardi Light Rum (for glaze)

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch Bundt pan thoroughly.
  2. In a large bowl, combine the dry cake mix and 1 cup of sugar. Mix well.
  3. Add the eggs and 1 cup of rum to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
  4. If using, stir in the chopped nuts by hand.
  5. Pour the batter into the prepared Bundt pan.
  6. Bake for 40 to 50 minutes, or until a wooden pick inserted near the center comes out clean.
  7. While the cake bakes, prepare the glaze: In a small saucepan, combine the butter, 1 cup of sugar, and water. Bring to a boil over medium heat, stirring constantly. Boil without stirring for exactly 3 minutes.
  8. Remove the saucepan from the heat. Carefully stir in the 1/2 cup of rum. Set the glaze aside.
  9. When the cake comes out of the oven, let it cool in the pan for 15 minutes.
  10. Place a serving plate upside down over the Bundt pan. Carefully invert the cake onto the plate.
  11. While the cake is still warm, slowly and evenly pour the rum glaze over the entire cake, allowing it to soak in.
  12. Let the cake cool completely before slicing and serving.

Notes

  • For a simpler version, use a standard yellow cake mix and follow the package directions for wet ingredients, substituting 1/2 cup of the required liquid with rum.
  • If you prefer a less alcoholic flavor, reduce the rum in the batter to 3/4 cup and use 1/4 cup rum in the glaze.
  • You can toast the nuts before adding them to the batter for extra flavor.

Nutrition

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