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The Ultimate Moist Bacardi Rum Cake (Box Mix Hack)

A close-up of a golden Bacardi rum cake in a bundt pan shape, with a slice cut out showing the moist interior and dripping rum glaze.
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Welcome! I’m Sarah, and I’m so happy you’re here. This recipe shows you how to make the famously moist Bacardi Rum Cake using a simple box mix hack. We focus on the essential buttery rum glaze that makes this boozy dessert a holiday classic.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant vanilla or butterscotch pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup cold water
  • 1/2 cup Bacardi dark rum (or other dark rum)
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup Bacardi dark rum (for glaze)
  • 1/4 cup water (for glaze)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch Bundt pan or tube pan well.
  2. In a large bowl, combine the dry cake mix and dry pudding mix.
  3. Add the eggs, oil, and 1/2 cup cold water to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the 1/2 cup of dark rum by hand until just combined. Do not overmix.
  5. Pour the batter into your prepared pan.
  6. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  7. While the cake bakes, prepare the rum glaze. In a small saucepan, melt the butter over medium heat.
  8. Stir in the granulated sugar and 1/4 cup water. Bring the mixture to a boil, stirring constantly.
  9. Once boiling, reduce the heat to low and let it simmer for exactly three minutes. Do not stir during the simmer time.
  10. Remove the glaze from the heat and immediately stir in the remaining 1/4 cup of dark rum.
  11. When the cake comes out of the oven, let it cool in the pan on a wire rack for 15 minutes.
  12. Place a serving plate upside down over the cake pan. Carefully flip both over together. Lift the pan off the cake.
  13. While the cake is still warm, slowly pour the buttery rum glaze evenly over the entire cake surface. The cake will absorb the liquid, making it extra moist.
  14. Allow the cake to cool completely before slicing and serving your boozy adult dessert.

Notes

  • For the best flavor, use a good quality dark rum. This recipe focuses on achieving that deep-soaked rum cake texture.
  • If you prefer a lighter cake, you can substitute the dark rum in the batter with an equal amount of water, but keep the rum in the glaze for flavor.
  • This cake is excellent served plain, but you can dust it lightly with powdered sugar before serving for a classic 1970s presentation.

Nutrition

Find it online: https://cutcooktaste.com/bacardi-rum-cake-recipe-moist-hack/