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Easy Box Mix Bacardi Rum Cake with Ultimate Rum Glaze

Close-up of a sliced Bacardi rum cake drizzled generously with a dark rum glaze on a white plate.
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Make this incredibly moist Bacardi Rum Cake using a standard boxed cake mix. It features a rich, buttery rum syrup glaze that soaks into the cake, making it a simple yet indulgent holiday or gathering dessert.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup dark rum (like Bacardi)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup water
  • 1/2 cup granulated sugar (for glaze)
  • 1/4 cup dark rum (for glaze)
  • 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 granulated sugar, cinnamon, nutmeg, and salt.
  3. Add 1 cup of dark rum to the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix.
  4. Pour the batter evenly into the prepared Bundt pan.
  5. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. While the cake bakes, prepare the rum glaze. In a small saucepan, combine the butter, brown sugar, water, 1/2 cup granulated sugar, and 1/4 cup dark rum.
  7. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves. Reduce the heat and let it simmer gently for exactly 5 minutes without stirring. Remove from heat.
  8. As soon as you remove the cake from the oven, immediately poke holes all over the top surface using a skewer or long toothpick, about 1 inch apart.
  9. Slowly and evenly pour about half of the hot rum glaze over the entire surface of the cake while it is still in the pan. Let the cake absorb the glaze for 15 minutes.
  10. Invert the cake onto a serving plate.
  11. Pour the remaining rum glaze slowly over the top and sides of the inverted cake, allowing it to soak in and drip down.
  12. Let the cake cool completely before slicing and serving.

Notes

  • For an extra boozy dessert, substitute the water in the glaze with an additional 1/2 cup of dark rum.
  • If you prefer a chocolate version, use a devil’s food cake mix instead of yellow cake mix.
  • This cake tastes even better the next day after the rum has fully permeated the crumb.
  • You can use any brand of dark rum; Bacardi is traditional but any quality dark rum works well for this boozy dessert recipe.

Nutrition

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