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The Ultimate Moist Bacardi Rum Cake (Box Mix Hack)

A moist Bacardi Rum Cake, glazed with a rich syrup, sitting on a white plate with a slice removed to show the texture.
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You can make the iconic, boozy Bacardi Rum Cake that is famous for its moist texture. This recipe uses a simple cake mix shortcut to save time while delivering a rich, rum-soaked dessert drenched in a buttery glaze.

Ingredients

Scale
  • 1 box (15.25 oz) yellow or white cake mix
  • 1 package instant vanilla pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 cup Bacardi Superior Rum (or dark rum for deeper flavor)
  • 1/2 cup water
  • 1 cup granulated sugar (for glaze)
  • 1/2 cup (1 stick) unsalted butter (for glaze)
  • 1/4 cup Bacardi Rum (for glaze)
  • 1/4 cup water (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan well.
  2. In a large bowl, combine the dry cake mix and the dry pudding mix.
  3. Add the eggs, oil, 1 cup of rum, and 1/2 cup of water to the dry ingredients. Mix on low speed until just combined, then increase speed to medium and beat for two minutes. Do not overmix.
  4. Pour the batter into the prepared pan.
  5. 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 rum glaze. In a small saucepan, combine the granulated sugar, butter, 1/4 cup rum, and 1/4 cup water. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves. Boil for exactly one minute, then remove from heat.
  7. As soon as you remove the cake from the oven, poke holes all over the top surface using a skewer or thin wooden pick, about 1 inch apart.
  8. Slowly and evenly pour about half of the hot rum glaze over the entire top surface of the hot cake while it is still in the pan. The cake will absorb the liquid.
  9. Let the cake cool in the pan on a wire rack for about 15 minutes.
  10. Invert the cake onto the wire rack and remove the pan.
  11. Pour the remaining rum glaze slowly over the cake, allowing it to drip down the sides.
  12. Allow the cake to cool completely before slicing and serving. This allows the cake to fully soak up the syrup.

Notes

  • For an extra boozy cake, poke holes in the cake immediately after taking it out of the oven and pour the glaze over it while it is still hot in the pan.
  • You can substitute dark rum for Bacardi Superior in the glaze for a richer, deeper Caribbean dessert flavor.
  • This cake tastes better the next day, making it a perfect make-ahead boozy cake for holiday gatherings.

Nutrition

Find it online: https://delicerecipe.com/best-bacardi-rum-cake-moist-recipe/