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Classic Moist Bacardi Rum Cake with Buttery Rum Glaze

Close-up of a moist slice of bacardi rum cake, drizzled with white icing and sitting in a pool of rum sauce.
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Make the famous, ultra-moist Bacardi Rum Cake, a classic boozy dessert popular since the 1970s. This recipe focuses on achieving supreme moisture and features a simple, poured-over buttery rum glaze.

Ingredients

Scale
  • 1 standard box yellow cake mix (about 15.25 oz)
  • 1 package instant vanilla or butterscotch pudding mix (3.4 oz)
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi Superior Rum (or dark rum for deeper flavor)
  • 1/2 cup water
  • 1 cup granulated sugar (for glaze)
  • 1/2 cup (1 stick) unsalted butter (for glaze)
  • 1/2 cup Bacardi Superior Rum (for glaze)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt or tube pan well.
  2. In a large bowl, combine the dry cake mix and the dry pudding mix. Whisk them together until fully incorporated.
  3. Add the eggs, vegetable oil, 1/2 cup rum, and water to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thin.
  4. Pour the batter into the prepared Bundt pan.
  5. Bake for 45 to 55 minutes, or until a wooden skewer inserted near the center comes out clean.
  6. While the cake bakes, prepare the rum glaze. In a small saucepan, combine the granulated sugar, butter, and the 1/2 cup of rum for the glaze.
  7. Heat the glaze mixture over medium heat, stirring constantly until the butter is melted and the sugar is dissolved. Do not boil. Remove from heat and stir in the vanilla extract.
  8. When the cake comes out of the oven, let it cool in the pan on a wire rack for exactly 15 minutes. This step is important for moisture retention.
  9. Poke holes all over the top of the warm cake using a wooden skewer or toothpick, spacing the holes about 1 inch apart.
  10. Slowly and evenly pour about half of the warm rum glaze over the entire cake while it is still in the pan. The glaze will soak in.
  11. Let the cake cool in the pan for another 15 minutes, allowing more glaze to absorb.
  12. Carefully invert the cake onto a serving plate or cake stand.
  13. Pour the remaining warm glaze evenly over the top and sides of the inverted cake. Let the cake cool completely before slicing and serving.

Notes

  • For an authentic 1970s flavor, use dark Bacardi rum in the batter and glaze.
  • If you prefer a less boozy cake, reduce the rum in the batter to 1/4 cup and replace the missing liquid with water or milk.
  • To make this cake ahead of time, store it tightly covered at room temperature for up to three days.

Nutrition

Find it online: https://bringdish.com/bacardi-rum-cake-moist-easy-recipe/