Print

Classic Moist Bacardi Rum Cake with Buttery Rum Glaze

A moist Bacardi Rum Cake, shaped like a bundt cake, generously drizzled with thick caramel sauce, with one slice cut out.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic Bacardi Rum Cake delivers deep, moist flavor soaked in a rich, buttery rum glaze. It is a perfect, indulgent dessert for any holiday or special gathering.

Ingredients

Scale
  • 1 standard box yellow cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (for glaze)
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup water
  • 1 cup Bacardi Superior Rum (or dark rum for deeper color)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-cup Bundt pan thoroughly. If using nuts, sprinkle them evenly over the bottom of the prepared pan.
  2. In a large bowl, whisk together the cake mix, flour, 1 cup of sugar, baking soda, and salt.
  3. Add 1/2 cup vegetable oil, 4 large eggs, and 1/2 cup cold water to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. Pour the batter over the nuts (if using) in the Bundt pan.
  4. 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 medium saucepan, combine 1 cup of sugar, 1 cup of butter, and 1/2 cup of water. Bring this mixture to a rolling boil over medium heat, stirring until the sugar dissolves. Remove from heat immediately.
  6. Stir in 1/2 cup of Bacardi rum into the hot glaze mixture. Set aside.
  7. When the cake is done, let it cool in the pan on a wire rack for 15 minutes.
  8. Poke holes all over the top surface of the warm cake using a skewer or thin wooden pick, spacing the holes about 1 inch apart.
  9. Slowly and evenly pour about half of the warm rum glaze over the cake while it is still in the pan, allowing the liquid to soak in.
  10. After 10 minutes, invert the cake onto a serving plate.
  11. Pour the remaining warm glaze slowly over the top and sides of the inverted cake. Allow the cake to cool completely before slicing.

Notes

  • For a deeper, richer flavor, substitute dark Bacardi rum for the white rum in the glaze.
  • This cake freezes well. Wrap tightly after it has cooled completely and before applying the glaze. Apply the glaze just before serving.
  • If you prefer a less boozy flavor, reduce the rum in the glaze to 1/4 cup and replace the missing liquid with water or apple juice.

Nutrition

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