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Easy Bacardi Rum Cake with Buttery Rum Glaze

Close-up of a moist slice of Bacardi rum cake, heavily glazed and sitting on a white plate.
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You make this moist Bacardi Rum Cake using a standard boxed cake mix, topped with a rich, buttery rum glaze. This is a simple, classic holiday dessert.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant vanilla or butterscotch pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 cup Bacardi rum (or dark rum of your choice)
  • 1/2 cup water
  • 1 cup granulated sugar (for glaze)
  • 1/2 cup (1 stick) unsalted butter (for glaze)
  • 1/4 cup Bacardi rum (for glaze)
  • 1/4 cup water (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, combine the dry cake mix and the dry pudding mix.
  3. Add the eggs, vegetable oil, 1 cup of rum, and 1/2 cup of 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 pick inserted near the center comes out clean.
  6. While the cake bakes, prepare the glaze. In a small saucepan, combine the granulated sugar, butter, 1/4 cup of rum, and 1/4 cup of water.
  7. Bring the glaze mixture to a boil over medium heat, stirring constantly until the sugar dissolves and the butter melts. Boil for exactly four minutes without stirring after it begins to boil. Remove from heat.
  8. When the cake comes out of the oven, let it cool in the pan on a wire rack for exactly 15 minutes.
  9. Place the wire rack over a baking sheet to catch drips. Invert the cake onto the rack.
  10. Immediately and slowly, spoon or brush the hot rum glaze evenly over the entire surface of the warm cake. The glaze will soak in.
  11. Allow the cake to cool completely before serving. You can serve this as a festive boozy dessert or an adult birthday cake.

Notes

  • If you prefer a more intense rum flavor, substitute the water in the cake batter with an equal amount of rum, using 1 1/2 cups total rum in the batter.
  • For a crunchy topping, sprinkle chopped pecans or walnuts over the glaze while it is still wet.
  • This cake keeps well at room temperature for several days if covered tightly.

Nutrition

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