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The Ultimate Moist Bacardi Rum Cake (Easy Box Mix Hack)

Close-up of a moist slice of Bacardi rum cake being drizzled with a thick, amber glaze.
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Make the classic, moist Bacardi Rum Cake using a simple box mix hack. This recipe delivers the signature boozy flavor with a rich, buttery rum glaze, perfect for holidays or adult gatherings.

Ingredients

Scale
  • 1 box (15.25 oz) yellow or white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup dark rum (like Bacardi)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar (for glaze)
  • 1/4 cup water
  • 1/4 cup dark rum (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a large bowl, whisk together the cake mix, flour, 1 cup sugar, cinnamon, nutmeg, and salt.
  3. Add 1 cup of dark rum to the dry ingredients and mix on low speed until just combined. Do not overmix.
  4. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a wooden pick inserted near the center comes out clean.
  5. While the cake bakes, prepare the glaze. In a small saucepan, combine the butter, 1 cup sugar, and water. Bring to a boil over medium heat, stirring constantly. Boil for exactly 3 minutes without stirring.
  6. Remove the saucepan from the heat. Carefully stir in the 1/4 cup of dark rum for the glaze. Set aside.
  7. When the cake comes out of the oven, immediately poke holes all over the top surface using a wooden skewer or long toothpick, about 1 inch apart.
  8. Slowly and evenly pour about half of the warm rum glaze over the hot cake while it is still in the pan. Let the cake absorb the glaze for 15 minutes.
  9. Invert the cake onto a serving plate. Poke holes in the bottom (now the top) of the cake. Pour the remaining glaze over the cake, allowing it to soak in completely.
  10. Let the cake cool completely before slicing and serving. This is a boozy dessert idea perfect for your next gathering.

Notes

  • For the most authentic flavor, use dark Bacardi rum for both the cake batter soak and the final glaze.
  • If you prefer a less intense boozy flavor, substitute half of the rum in the glaze with water or pineapple juice.
  • This cake tastes better the next day after the rum has fully penetrated the crumb.

Nutrition

Find it online: https://cheffinity.com/bacardi-rum-cake-recipe-moist-easy/