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Classic Moist Bacardi Rum Cake with Buttery Rum Glaze

A rich, golden Bacardi rum cake with a thick caramel glaze dripping down the sides, served on a white plate.
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Make this classic, moist Bacardi Rum Cake, perfect for holidays or gatherings. This recipe uses a boxed cake mix for ease and features a rich, buttery rum-soaked glaze.

Ingredients

Scale
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped pecans or walnuts (optional)
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup Bacardi light rum
  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar (for glaze)
  • 1/2 cup water
  • 1/4 cup Bacardi light rum (for glaze)

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch Bundt pan well.
  2. In a large bowl, whisk together the cake mix, flour, 1 cup sugar, cinnamon, nutmeg, and salt. If using nuts, stir them in now.
  3. In a separate bowl, whisk the eggs, milk, and 1 cup of Bacardi 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.
  6. Bake for 50 to 60 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 the butter, 2 cups sugar, and water. Bring the mixture to a boil over medium heat, stirring constantly.
  8. Once boiling, reduce the heat to low and let it simmer for exactly 3 minutes, stirring occasionally.
  9. Remove the saucepan from the heat and stir in the 1/4 cup of rum for the glaze.
  10. As soon as the cake comes out of the oven, place it on a wire rack set over a baking sheet to catch drips.
  11. Poke holes all over the top of the hot cake using a wooden skewer or long thin knife, about 1 inch apart.
  12. Slowly and evenly pour half of the warm rum glaze over the hot cake, allowing it to soak in completely.
  13. Let the cake cool in the pan for 15 minutes.
  14. Invert the cake onto a serving plate.
  15. Pour the remaining rum glaze over the cake, ensuring the glaze covers the entire surface and drips down the sides.
  16. Allow the cake to cool completely before slicing and serving.

Notes

  • For an extra boozy flavor, you can substitute dark rum for some or all of the light rum.
  • If you prefer a less alcoholic flavor, reduce the total rum used in the batter and glaze by half, replacing the liquid with water or milk.
  • This cake tastes better the next day after the rum has fully permeated the crumb.

Nutrition

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