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Classic Moist Bacardi Rum Cake with Buttery Glaze

A slice cut from a moist Bacardi Rum Cake, drizzled generously with a light brown rum glaze.
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This recipe delivers a moist, flavorful Bacardi Rum Cake, soaked in a rich, buttery rum glaze. It is a classic holiday dessert that is simple to prepare.

Ingredients

Scale
  • 1 standard box yellow cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup Bacardi rum (or dark rum of choice)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar (for glaze)
  • 1/4 cup water
  • 1/2 cup Bacardi rum (for glaze)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch Bundt pan thoroughly.
  2. In a large bowl, whisk together the cake mix, flour, 1 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, milk, 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.
  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 the butter, 1 cup sugar, water, and 1/2 cup rum.
  8. Heat the glaze mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil, then remove from heat.
  9. When the cake comes out of the oven, let it cool in the pan for 10 minutes.
  10. Place a wire rack over a baking sheet to catch drips. Invert the warm cake onto the rack.
  11. Slowly and evenly spoon the warm rum glaze over the entire surface of the warm cake, allowing the glaze to soak in completely.
  12. Let the cake cool completely before slicing and serving.

Notes

  • For an extra boozy cake, poke holes all over the top of the warm cake with a skewer before applying the glaze.
  • You can substitute the Bacardi rum with another dark or aged rum for a different flavor profile.
  • This cake keeps well at room temperature for several days if stored covered.

Nutrition

Find it online: https://cookingbyfelix.com/bacardi-rum-cake-recipe/