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Classic Moist Bacardi Rum Cake with Buttery Rum Glaze

Close-up of a moist slice cut from a Bacardi Rum Cake, showing the yellow crumb and rich rum glaze dripping down.
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This recipe delivers a moist, rich Bacardi Rum Cake, perfect for holidays or gatherings, featuring a classic buttery rum-soaked glaze. We also provide a simple variation using a boxed cake mix.

Ingredients

Scale
  • 1 (10 to 12-cup) Bundt pan
  • 1 cup chopped pecans or walnuts (optional)
  • 1 box (15.25 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi Light Rum
  • 1/2 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup Bacardi Dark Rum (or additional Light Rum)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10 to 12-cup Bundt pan thoroughly. If using nuts, sprinkle them evenly over the bottom and up the sides of the prepared pan.
  2. In a large bowl, combine the dry cake mix and the dry instant pudding mix.
  3. Add the eggs, vegetable oil, 1/2 cup light rum, and water to the dry ingredients. Beat with an electric mixer on medium speed for two minutes after mixing on low speed. 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, melt the butter over medium heat. Stir in the granulated sugar until dissolved. Bring the mixture to a boil, then reduce the heat and let it simmer for exactly three minutes, stirring constantly.
  7. Remove the saucepan from the heat. Carefully stir in the 1/2 cup dark rum and vanilla extract.
  8. When the cake comes out of the oven, let it cool in the pan on a wire rack for 15 minutes.
  9. Place the wire rack over a large piece of foil or a baking sheet to catch drips. Invert the cake onto the rack.
  10. Slowly and evenly pour about two-thirds of the warm rum glaze over the top and sides of the warm cake. Allow the glaze to soak in for about 10 minutes.
  11. Carefully transfer the cake to a serving plate. Drizzle the remaining glaze over the cake. Allow the cake to cool completely before slicing and serving.

Notes

  • For the ‘Easy Rum Cake From Mix’ variation, simply follow steps 1 through 5 using the cake mix, pudding mix, eggs, oil, and water/rum as directed on the cake mix box, substituting 1/2 cup of the required liquid with Bacardi Light Rum. Bake as directed, then use the same glaze recipe (steps 6-10).
  • If you prefer a less boozy cake, substitute the rum in the batter with an equal amount of water or milk. Keep the rum in the glaze for flavor.
  • This cake is best served at room temperature. It keeps well stored covered at room temperature for up to three days.

Nutrition

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