Description
A rich, moist Bundt cake soaked in a buttery, boozy Bacardi rum glaze. This recipe provides a classic flavor profile perfect for holidays or adult gatherings.
Ingredients
Scale
- 1 box (18.25 ounces) yellow cake mix
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup dark Bacardi rum (for the cake)
- 1 cup granulated sugar (for the glaze)
- 1/2 cup (1 stick) unsalted butter (for the glaze)
- 1/2 cup dark Bacardi rum (for the glaze)
- 1/4 cup water
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 1/2 cup melted butter to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
- Gently stir in the 1/2 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, 1/2 cup butter for the glaze, 1/2 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 1/2 cups sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt, then proceed with wet ingredients.
- This cake tastes better the day after it is made, allowing the rum soak to fully penetrate.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg