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The Ultimate Moist Bacardi Rum Cake with Buttery Rum Glaze (Classic & Easy)

Close-up of a moist slice of bacardi rum cake topped with a rich, dark rum glaze dripping down the sides.
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Create a moist, flavorful Bacardi Rum Cake, a classic holiday dessert, using a simple method and finishing it with a rich, buttery rum glaze that soaks into every bite.

Ingredients

Scale
  • 1 box yellow or white cake mix (15.25 oz)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup dark rum (like Bacardi)
  • 1/2 cup water
  • 4 large eggs
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze:
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup dark rum (like Bacardi)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan well. If using nuts, sprinkle them evenly over the bottom of the prepared pan.
  2. In a large bowl, whisk together the cake mix, flour, sugar, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together the melted butter, 1/2 cup rum, water, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Pour the batter into the prepared Bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden pick inserted near the center comes out clean.
  7. While the cake bakes, prepare the rum glaze. In a small saucepan, combine the butter, 3/4 cup sugar, and 1/4 cup water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Boil for exactly 3 minutes without stirring.
  8. Remove the saucepan from the heat and immediately stir in the remaining 1/2 cup of rum. Set the glaze aside.
  9. Once the cake is done, let it cool in the pan on a wire rack for exactly 15 minutes.
  10. Place the wire rack over a baking sheet (to catch drips). Carefully invert the cake onto the rack.
  11. Slowly and evenly pour about half of the warm rum glaze over the top of the cake, allowing it to soak in.
  12. After 10 minutes, flip the cake onto a serving plate. Pour the remaining glaze over the cake, making sure to cover all sides.
  13. Allow the cake to cool completely before slicing and serving. This allows the glaze to set and the rum flavor to fully penetrate the cake.

Notes

  • For an extra boozy cake, you can substitute the water in the glaze with more rum, but be aware this will make the glaze thinner.
  • If you prefer a less intense rum flavor, reduce the rum in the cake batter to 1/4 cup and use 1/4 cup water instead.
  • This cake tastes better the day after it is made, as the rum soaks in further.

Nutrition

Find it online: https://delishcraze.com/bacardi-rum-cake-recipe-moist-glaze/