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The Easiest & Most Moist Homemade Bacardi Rum Cake

A close-up of a moist Bacardi Rum Cake slice on a white plate, heavily drizzled with a light brown rum glaze.
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You can make this classic, boozy dessert easily. This recipe delivers the supreme moistness and rich, buttery rum glaze that made the 1970s Bacardi Rum Cake famous, using a simple cake mix hack for speed.

Ingredients

Scale
  • 1 box (about 15.25 oz) yellow cake mix
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup dark Bacardi rum (or other dark rum)
  • 1/2 cup water
  • 1 cup granulated sugar (for the cake)
  • 1 cup pecans or walnuts, chopped (optional)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar (for the glaze)
  • 1/4 cup dark Bacardi rum (for the glaze)
  • 1/4 cup water (for the glaze)

Instructions

  1. Preheat your oven to 325°F. Grease and flour a 10-inch tube pan or Bundt pan well. If using nuts, sprinkle them evenly over the bottom of the prepared pan.
  2. In a large bowl, combine the dry cake mix and dry pudding mix.
  3. Add the eggs, oil, 1/2 cup rum, 1/2 cup water, and 1 cup of sugar to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thin.
  4. Pour the batter carefully into the prepared pan.
  5. Bake for 45 to 55 minutes, or until a wooden pick inserted near the center comes out clean.
  6. While the cake bakes, prepare the buttery rum glaze. In a small saucepan, melt the butter over medium heat. Stir in the 1/2 cup sugar and 1/4 cup water. Bring the mixture to a boil and let it boil for exactly three minutes, stirring constantly.
  7. Remove the saucepan from the heat and immediately stir in the 1/4 cup of rum. Set the glaze aside.
  8. When the cake is done, let it cool in the pan on a wire rack for 15 minutes.
  9. Place the wire rack over a large sheet of foil or a plate to catch drips. Invert the cake onto the rack.
  10. Slowly and evenly pour the warm rum glaze over the entire cake, allowing it to soak in completely. You may need to repeat the pouring process to use all the glaze.
  11. Let the cake cool completely before slicing and serving. This allows the glaze to set and the cake to absorb the moisture.

Notes

  • For the most authentic flavor, use dark Bacardi rum in both the batter and the glaze.
  • If you prefer a less boozy flavor, reduce the rum in the batter to 1/4 cup and use only 2 tablespoons in the glaze, replacing the missing liquid with water.
  • This cake tastes even better the next day after the rum has fully penetrated the crumb.

Nutrition

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