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Authentic & Exceptionally Moist Bacardi Rum Cake with Classic Buttered Rum Glaze

A moist, golden Bacardi Rum Cake, cut in half to show the crumb, heavily drizzled with a rum glaze.
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Make this classic, moist Bacardi Rum Cake featuring a rich buttered rum glaze. This vintage recipe is perfect for holiday gatherings and entertaining.

Ingredients

Scale
  • 1 box (18.25 ounces) yellow cake mix
  • 1 cup granulated sugar
  • 1 cup chopped pecans or walnuts (optional)
  • 4 large eggs
  • 1 cup (2 sticks) unsalted butter
  • 1 cup dark rum (like Bacardi)
  • 1/2 cup water
  • 1/2 cup granulated sugar (for glaze)
  • 1/4 cup (1/2 stick) unsalted butter (for glaze)
  • 1/4 cup dark rum (for glaze)

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, combine the cake mix, 1 cup of sugar, and the chopped nuts if you are using them.
  3. Add the eggs and 1/2 cup of rum to the dry ingredients. Mix on low speed until just combined. Do not overmix.
  4. Pour the batter into the prepared Bundt pan.
  5. Bake for 45 to 50 minutes, or until a wooden pick inserted near the center comes out clean.
  6. While the cake bakes, prepare the glaze. In a small saucepan, combine 1 cup of rum, 1 cup of water, 1/2 cup of sugar, and 1/4 cup of butter.
  7. Bring the glaze mixture to a boil over medium heat, stirring until the sugar and butter dissolve completely. Remove from heat.
  8. As soon as the cake comes out of the oven, poke holes all over the top surface using a wooden skewer or toothpick, about 1 inch apart.
  9. Slowly pour half of the warm rum glaze evenly over the hot cake while it is still in the pan. Let the cake absorb the glaze for 15 minutes.
  10. Invert the cake onto a serving plate.
  11. Reheat the remaining glaze in the saucepan until it is hot but not boiling.
  12. Slowly pour the remaining hot glaze over the cooled cake. Allow the cake to cool completely before slicing and serving.

Notes

  • For an extra boozy flavor, substitute the water in the glaze with an additional 1/2 cup of dark rum.
  • If you prefer a lighter cake flavor, use light rum instead of dark rum in the batter, but use dark rum for the glaze for color and depth.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

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