KICK A$$!!!! Warning: you may want to limit how much of this cake you eat...I woke up with a hangover!

YUMMY! This was a very moist cake. Everyone loved this one!

This is a very delicious cake. I was hoping for some kind of thick caramel glaze, but decided to trust the recipe. The glaze did thicken a bit when it cooled, but I loved that it was thin enough to penetrate the cake and make a rich gooey crust that was to die for. The cake is perfectly moist. I wouldn't change a thing.

This is the exact recipe that I use,it's soooo good =)

Really good.

The cake itself was delicious, but I also did not care for the glaze. It was gooey, messy to work with, and was heavy with rum flavor. Putting the glaze on made the cake sticky and added too much rum flavor. If I make this cake again, I will not be making the glaze.

The actual 'cake' is amazing, and maybe I didn't read far enough into the reviews, but there should a fair warning that the glaze is not for everyone. All the reviews I read raved about the glaze, and it's my own fault for putting it on the cake, but as much as I love rum I found the glaze unbearable and the cake was wasted because I couldn't stand the glaze and neither could my family. I had actually had a small piece of the cake before I glazed it and it was outstanding. So this is just to let others know that the glaze might not be for you, taste it before you put it on the cake :)

Very good recipe and does not have that "boxy" taste. I never use water in my box-cake batters. Depending on the cake, I use sprite, ginger ale, orange juice, milk or buttermilk. For this one, I used ginger ale. Also added a little vanilla flavor and used almond slivers in place of the walnuts. Also, this was for a family dinner with a caribbean theme and kids were there, so I didn't want to overuse the rum. I added less than a 1/2 cup. I just added it to taste...no big deal! Definitely a keeper!

I love this recipe, I have been making for years and it is always a hit.

Absolutely Amazing!!! I'm cuban and had some Havana Club rum that my family brought me straight from Cuba. It was the best rum cake I've ever had. Everyone ate every last crumb!

What could I possibly add that hasn't already been said? Dynamite flavor, moist texture makes this irresistible! The rum can't be discerned in the cake, so it depends entirely on the glaze. If you like the alcohol to shine through, just dump in the rum at the very end. If you like a more subtle alcoholic flavor, simmer for 2 minutes more after adding the rum. Either way, EL YUMMO MUCHO!!!!! BTW, I like to make a chocolate variation as follows: use a chocolate cake mix and chocolate pudding mix in place of the yellow cake and vanilla pudding. For the glaze, melt 1 stick of butter in a small saucepan. Add 1 cup sugar, 1 cup whipping or heavy cream, 1/3 cup cocoa (strained to remove lumps,) 1 Tb rum. Bring to a light boil and keep it at that boil for 5 minutes. Remove from the heat and stir in 1 Tb instant coffee granules and 1 tsp vanilla. If you want more alcohol flavor, add 1-2 Tb of extra rum when the sauce is finished. I call this "Hot Buttered Rum Sauce" and it keeps well in the fridge for a couple of weeks (if it lasts that long.) Super over ice cream, too.

awesome awesome cake

Wow! This was so easy! Everybody wanted the recipe! This is a definite crowd pleaser. Can't believe it uses a box mix! Give this one a try!

fabulous! I made it with almond extract (two tsps) inthe cake and omitted the rum and used slivered almonds in the cake pan and almond extract again in the glaze and yummo it was delicious ande non alcoholic. Fabulously moist.

Really good. I tried the lighter rum and found myself wishing it were rummier. Good texture and flavor overall. Good but not knock your socks off great-although some people at my party really loved it.

Fantastic. I used coconut rum that was 50 proof. Still turned out great. I just added two good handfuls of coconut to the batter. Baked for 50 min and it was great. Took another's advice and poured 1/2 the glaze into bottom of pan and put cake (with holes poked in top) back down. Then put more glaze on the bottom (more holes poked). I then make a vanilla glaze and poured over the top after it cooled. Just really really good.

Made this to take to my friends birthday party. Everyone loved it :) and asked me to make it again. I didn't have dark rum so i used just white rum. This cake also went great with tea and coffee in the morning !!!

My family has loved this recipe for over 29 years. About 15 years ago I didn't have any rum and didn't really want to spend the money for good rum so I experimented and found you can use 1 teaspoon rum extract and water to equal the liquid measurement called for. i.e. 1/2 cup water plus 1 teaspoon rum extract. No one has ever noticed the difference...plus you save money.

I think this is the Bacardi Cookbook recipe - I've been making it for more than 20 years, and love it. I always use dark rum, unsalted butter, pecans instead of walnuts (don't like them much), and when the cake mix is beating, I let it go for at least 5 minutes. Every holiday season I'm asked if I'm bringing this cake - everyone loves it.