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Classic Moist Bacardi Rum Cake

Classic Moist Bacardi Rum Cake

A rich, moist Bundt cake soaked in a buttery, boozy Bacardi rum glaze, perfect for holidays or adult gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 10-cup Bundt pan
  • Electric Mixer
  • small saucepan
  • skewer or toothpick

Ingredients
  

Cake Ingredients

  • 1 box yellow cake mix 18.25 ounces
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • ½ cup unsalted butter melted
  • ½ cup dark Bacardi rum for the cake

Glaze Ingredients

  • 1 cup granulated sugar for the glaze
  • ½ cup unsalted butter for the glaze
  • ½ cup dark Bacardi rum for the glaze
  • ¼ cup water

Instructions
 

Baking Instructions

  • Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-cup Bundt pan thoroughly.
  • In a large bowl, whisk together the cake mix, 1 cup sugar, flour, cinnamon, nutmeg, and salt.
  • Add the eggs, milk, oil, and ½ cup melted butter to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  • Gently stir in the ½ cup dark rum for the cake batter.
  • Pour the batter into the prepared Bundt pan.
  • Bake for 45 to 55 minutes, or until a wooden skewer inserted near the center comes out clean.
  • While the cake bakes, prepare the glaze. In a small saucepan, combine the 1 cup sugar for the glaze, ½ cup butter for the glaze, ½ cup dark rum for the glaze, and water.
  • Bring the glaze mixture to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for exactly five minutes without stirring. Remove from heat.
  • Immediately after removing the cake from the oven, poke holes all over the top surface using a long skewer or toothpick, spacing holes about one inch apart.
  • Slowly pour half of the hot rum glaze evenly over the entire top surface of the hot cake while it is still in the pan. Let the cake absorb this glaze for 15 minutes.
  • Carefully invert the cake onto a serving plate.
  • Pour the remaining hot glaze slowly over the top and sides of the inverted cake, allowing it to drip down into all the crevices.
  • Let the cake cool completely before slicing and serving.

Notes

For a stronger rum flavor, substitute the milk in the batter with an equal amount of additional dark rum, reducing the total rum in the glaze slightly if desired. If you prefer a scratch recipe, replace the cake mix with 3 cups of cake flour, 1 ½ cups sugar, 1 tablespoon baking powder, and ½ teaspoon salt, then proceed with wet ingredients. This cake tastes better the day after it is made, allowing the rum soak to fully penetrate.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 4gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 90mgSodium: 280mgFiber: 1gSugar: 45g
Keyword Adult Gathering, Bacardi Rum Cake, Bundt Cake, Classic Cake, holiday dessert, Moist Cake
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