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Easy, Moist Bacardi Rum Cake Using a Box Mix Hack with Buttery Rum Glaze

A freshly baked Bacardi rum cake, drizzled with white glaze, with one slice cut out to show the moist interior.
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Reclaim your kitchen with this simple Bacardi Rum Cake recipe. Using a boxed mix hack, you achieve maximum moistness and soak the cake in a signature buttery rum glaze. This boozy dessert is a stress-free holiday classic.

Ingredients

Scale
  • 1 box (15.25 oz) yellow or white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped pecans or walnuts (optional)
  • 4 large eggs
  • 1 cup Bacardi Superior Rum (or dark rum for deeper flavor)
  • 1 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar (for glaze)
  • 1/2 cup Bacardi Rum (for glaze)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube pan or 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 sugar, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, whisk together the eggs, 1 cup rum, vegetable oil, and water until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  6. While the cake bakes, prepare the rum glaze. In a small saucepan, melt the butter over medium heat.
  7. Stir in the 1 cup sugar and 1/2 cup rum for the glaze. Bring the mixture to a boil, stirring constantly. Boil for exactly one minute, then remove from heat.
  8. As soon as you remove the cake from the oven, immediately poke holes all over the top surface using a wooden skewer or long fork, about 1 inch apart.
  9. Slowly and evenly pour about half of the hot rum glaze over the top of the hot cake while it is still in the pan. The glaze will soak in.
  10. Let the cake cool in the pan for 15 minutes.
  11. Invert the cake onto a serving plate. Poke holes in the bottom and sides of the cake now. Pour the remaining glaze over the cake, allowing it to drip down the sides.
  12. Let the cake cool completely before slicing and serving.

Notes

  • For a richer, darker flavor, substitute dark Bacardi rum or a spiced rum for the white rum in the cake batter and glaze.
  • If you prefer not to use nuts, skip adding them to the pan bottom.
  • This cake tastes better the next day after the rum has fully soaked in.

Nutrition

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