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The Ultimate Moist Bacardi Rum Cake (Box Mix Hack)

A golden yellow Bacardi Rum Cake in a bundt shape, generously covered with a dark rum glaze dripping down the sides.
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Make the famous, moist Bacardi Rum Cake using a simple boxed cake mix. This recipe focuses on the essential buttery rum glaze application to achieve that signature boozy flavor and texture, perfect for holidays or adult gatherings.

Ingredients

Scale
  • 1 (15.25 ounce) box yellow cake mix (Do not use angel food or sponge cake mix)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar (for glaze)
  • 1/2 cup dark rum (like Bacardi)
  • 1/2 cup water
  • 1/2 cup dark rum (for soaking)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch Bundt or tube 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 of granulated sugar, baking soda, cinnamon, and nutmeg.
  3. In a small saucepan, melt the butter. Remove from heat and stir in the 1/2 cup of granulated sugar, 1/2 cup of water, and 1/2 cup of dark rum. Bring this mixture to a boil, stirring constantly.
  4. Pour the hot liquid mixture over the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  6. While the cake bakes, prepare the soaking glaze. In the same small saucepan, combine the remaining 1/2 cup of butter, 1/2 cup of granulated sugar, 1/2 cup of water, and the remaining 1/2 cup of dark rum. Bring this mixture to a boil, stirring until the sugar dissolves. Remove from heat.
  7. When the cake is done, let it cool in the pan on a wire rack for exactly 15 minutes.
  8. Poke holes all over the top of the warm cake using a skewer or thin wooden dowel, spacing them about 1 inch apart.
  9. Slowly and evenly pour about half of the hot rum glaze over the cake while it is still in the pan. Let the cake absorb the glaze for 10 minutes.
  10. Invert the cake onto a serving plate or cake stand. Pour the remaining rum glaze slowly over the top and sides of the cake, allowing it to soak in completely.
  11. Let the cake cool completely before serving. Dust with powdered sugar if desired.

Notes

  • For the most authentic flavor, use dark Bacardi rum in both the glaze and the soaking syrup.
  • If you prefer a less boozy cake, reduce the total rum content by half and substitute the missing liquid with water or milk in the glaze.
  • This cake tastes better the day after baking once the rum has fully saturated the crumb.

Nutrition

Find it online: https://dishicious.com/bacardi-rum-cake-moist-recipe-box-mix/