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The Ultimate Moist Bacardi Rum Cake (Classic Vintage Recipe)

Close-up of a slice of moist Bacardi rum cake, heavily glazed with a dark, shiny rum sauce.
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Make the famous, incredibly moist Bacardi Rum Cake, a classic boozy dessert perfect for holidays or adult gatherings. This recipe focuses on achieving that signature rum soak and rich flavor, offering a simple box mix shortcut for speed.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans or walnuts (optional)
  • 4 large eggs
  • 1 cup Bacardi Superior Rum (or dark rum for deeper flavor)
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup water
  • 1/4 cup Bacardi Rum (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). 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 cake mix and eggs. Beat on medium speed for two minutes.
  3. Slowly pour in 1 cup of rum while mixing on low speed until just combined. Do not overmix.
  4. Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  5. While the cake bakes, prepare the rum glaze. In a small saucepan, melt the butter over medium heat.
  6. Stir in the granulated sugar and water. Bring the mixture to a rolling boil and let it boil hard for exactly 3 minutes, stirring constantly.
  7. Remove the saucepan from the heat. Carefully stir in the 1/4 cup of rum for the glaze.
  8. When the cake comes out of the oven, let it cool in the pan on a wire rack for 15 minutes.
  9. While the cake is still warm, slowly and evenly pour about half of the hot rum glaze over the top of the cake, allowing it to soak in.
  10. Invert the cake onto a serving plate. Poke holes all over the top and sides of the cake using a skewer or thin wooden pick.
  11. Slowly pour the remaining rum glaze over the entire cake, ensuring the liquid soaks into the holes. Let the cake cool completely before serving.

Notes

  • For the ultimate flavor, use dark Bacardi rum in the batter instead of white rum.
  • If you prefer a less boozy cake, substitute the rum in the batter with an equal amount of water or milk, but keep the rum in the glaze for flavor.
  • This cake tastes better the next day after the rum has fully permeated the crumb. Store it covered at room temperature.

Nutrition

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