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Classic Moist Bacardi Rum Cake (The Ultimate Boozy Dessert)

A close-up of a moist slice of Bacardi Rum Cake drizzled generously with a shiny, amber rum glaze.
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Welcome to My Kitchen! This is the classic, incredibly moist Bacardi Rum Cake recipe you need. We use a simple shortcut to guarantee that famous, boozy flavor and rich, buttery rum glaze that makes this vintage dessert a holiday favorite.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup chopped pecans or walnuts (optional)
  • 4 large eggs
  • 1 cup unsalted butter, melted
  • 1 cup dark Bacardi rum (or other dark rum)
  • 1 cup granulated sugar (for glaze)
  • 1/2 cup unsalted butter (for glaze)
  • 1/4 cup water (for glaze)
  • 1/2 cup dark Bacardi rum (for glaze)

Instructions

  1. Preheat your oven to 325°F. Grease and flour a 10-inch Bundt pan well. If you are using nuts, sprinkle half of them over the bottom of the prepared pan.
  2. In a large bowl, whisk together the cake mix and flour.
  3. In a separate bowl, whisk the eggs, melted butter, and 1 cup of rum 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. If you did not use nuts in the bottom, sprinkle the remaining nuts over the top of the batter now.
  6. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  7. While the cake bakes, prepare the rum glaze. In a small saucepan, combine 1 cup sugar, 1/2 cup butter, and 1/4 cup water. Bring this mixture to a boil over medium heat, stirring constantly. Once boiling, boil for exactly 3 minutes without stirring. Remove from heat and stir in the remaining 1/2 cup of rum. Set aside.
  8. When the cake comes out of the oven, let it cool in the pan on a wire rack for 15 minutes.
  9. Poke holes all over the top of the warm cake using a skewer or wooden pick, spacing the holes about 1 inch apart.
  10. Slowly and evenly pour about half of the warm rum glaze over the top of the cake while it is still in the pan. The glaze will soak in.
  11. Let the cake cool completely in the pan (about 1 to 2 hours).
  12. Invert the cake onto a serving plate. Pour the remaining rum glaze over the top of the cooled cake. Allow the glaze to drip down the sides.

Notes

  • For the best boozy flavor, use a good quality dark Bacardi rum.
  • If you prefer a less intense alcohol flavor, you can reduce the rum in the glaze by half and substitute the missing amount with water.
  • This cake tastes even better the next day after the rum has fully permeated the crumb.

Nutrition

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