There’s something wonderfully nostalgic about a bundt cake that’s both easy to whip up and utterly delicious. This Rum Pecan Cake Mix Bundt Recipe combines the richness of rum flavor with crunchy pecans in a moist, tender cake that’s perfect for sharing over coffee or dessert. Trust me, once you try it, you’ll want to make it again and again.
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Why You'll Love This Recipe
I've made plenty of bundt cakes over the years, but this Rum Pecan Cake Mix Bundt Recipe stands out because it’s impossibly foolproof yet tastes like you’ve been baking all day. The glaze adds a luscious boozy sweetness that’s subtle, not overpowering.
- Simple but impressive: Uses a cake mix and a few ingredients to create a bakery-quality bundt.
- Perfect texture: The vanilla pudding mix keeps the cake moist and tender, no dry bites here.
- Rich rum flavor: Rum extract in the batter and glaze gives a warm, aromatic depth that pairs beautifully with pecans.
- Easy to customize: Swap pecans for other nuts or use real rum for a grown-up twist — flexibility is a win in my book.
Ingredients & Why They Work
Each ingredient in this Rum Pecan Cake Mix Bundt Recipe plays a key role, combining practicality and flavor. The cake mix is your shortcut to a fluffy base, while the pudding mix guarantees moisture. Adding rum extract lifts the whole thing with that classic boozy scent without any alcohol burn. And pecans? They bring crunch and warmth, making every bite a delight.
- Chopped pecans: Toasted or raw, pecans add a luscious crunch and nutty flavor that pairs perfectly with rum.
- Yellow cake mix: Your starting base—choose a good quality brand for the best results.
- Large eggs: They provide structure and richness to your cake.
- Water: Keeps the batter smooth and light; can swap with rum for extra flavor.
- Rum extract: A handy way to layer on authentic rum flavor easily.
- Vegetable oil: Keeps the cake moist without adding unwanted flavor.
- Vanilla pudding mix: The secret to that super moist and tender crumb you’ll love.
- Butter (for glaze): Adds a rich base for the shiny glaze that soaks right into the cake.
- Brown sugar: Sweetness with a hint of molasses complements the rum and pecans beautifully.
- Water (for glaze): Helps dissolve sugar and balance the glaze's texture.
- Rum extract (for glaze): More of that signature rum aroma, making the glaze irresistible.
Make It Your Way
I love that you can tweak this Rum Pecan Cake Mix Bundt Recipe to reflect your own style. Sometimes I add a sprinkle of cinnamon or nutmeg to the batter for a cozy warmth. Other times, I swap pecans for toasted walnuts when I’m in the mood for a slightly earthier crunch.
- Variation with Real Rum: When I’m feeling a bit fancy, I replace half the water with dark rum and skip the rum extract in the batter. It amps up the adult flavor but still keeps the cake moist and tender.
- Nut Swaps: I’ve tried this recipe with almonds and even peanuts—it’s a great way to suit what you have on hand or cater to different preferences.
- Gluten-Free Twist: Just swap out the cake mix for a good gluten-free version. I did this recently and no one could tell the difference!
Step-by-Step: How I Make Rum Pecan Cake Mix Bundt Recipe
Step 1: Prepare Your Pan and Pecans
First things first, preheat your oven to 325ºF. Give your 10-inch bundt pan a thorough spray with baking spray—don’t skip this step! Then dust it with flour and tap out the excess; this combo helps the cake release smoothly after baking. Sprinkle your chopped pecans evenly on the bottom of the pan – it adds a lovely nutty layer right underneath the cake that’s pure magic once flipped out.
Step 2: Whisk Together the Batter
In a large mixing bowl, combine the yellow cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix. Whisk everything until it’s nice and smooth, no lumps or clumps. I always stop to scrape the sides of the bowl to make sure it’s all evenly mixed. The pudding mix is a game-changer here—it really keeps the cake moist.
Step 3: Bake the Cake
Pour the batter straight over the pecans in your bundt pan. Give the pan a gentle tap on the counter to settle the batter and get rid of any air bubbles. Pop it into the oven and bake for about an hour. You’ll know it’s done when a toothpick inserted in the center comes out clean and the cake springs back lightly to the touch—no jiggle in the middle.
Step 4: Cool, Prick, and Glaze
Once out of the oven, let the cake cool in the pan for about 30 minutes. Then carefully flip it onto your serving plate. Here’s a neat trick: use a knife or toothpick to prick skinny, deep holes all over the surface of the warm cake. This is how the delicious glaze will seep in and infuse every bite.
Step 5: Make the Glaze and Pour Slowly
Melt butter in a small saucepan over medium heat. Stir in brown sugar and water and bring the mix to a boil, stirring constantly. Let it bubble gently for about 5 minutes until thickened slightly, then remove from heat and stir in the rum extract. Drizzle this glaze slowly over the cake, letting it soak in rather than pool around the edges. You’ll notice the cake soaking it in like a sponge—so satisfying!
Top Tip
From making this cake a dozen times, I've learned a few nuggets that make all the difference.
- Perfect Pan Prep: Don’t rush the spray-and-flour step for your bundt pan—that’s the key to a perfect cake release.
- Slow & Steady Glazing: Pour the glaze slowly and gently – patience here ensures the glaze sinks in, keeping the cake moist and flavorful.
- Check Doneness by Touch: A clean toothpick is good, but feeling the cake spring back in the center is your best indicator to avoid overbaking.
- Use Fresh Pudding Mix: Older pudding mixes sometimes lose their thickening power. Fresh mix makes the crumb velvety and moist every time.
How to Serve Rum Pecan Cake Mix Bundt Recipe
Garnishes
I usually top this cake with a few extra pecan halves or a light dusting of powdered sugar—nothing too heavy because the glaze is already sweet and rich. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream alongside makes it feel like a full-on celebration.
Side Dishes
This cake pairs beautifully with a cup of strong coffee or black tea. I like to serve it with fresh berries or a light fruit salad to balance the sweetness, especially if you’re enjoying it as an afternoon treat.
Creative Ways to Present
For holiday dinners, I’ve arranged the bundt cake on a festive platter surrounded by cinnamon sticks and star anise to echo the warm flavors inside. For birthday celebrations, a drizzle of chocolate ganache over the top alongside the rum glaze adds extra wow-factor. You can even layer slices with whipped cream and fresh fruit for an easy trifle twist!
Make Ahead and Storage
Storing Leftovers
I store my leftover Rum Pecan Cake Mix Bundt wrapped tightly in plastic wrap at room temperature for up to 3 days. This keeps it moist but not soggy. If your kitchen is warm, pop it in an airtight container to preserve freshness.
Freezing
I’ve frozen this cake before by wrapping individual slices in foil and placing them in a freezer bag. When you’re ready to indulge, thaw overnight in the fridge, then bring to room temp before enjoying.
Reheating
For a freshly baked feel, I pop slices in the microwave for about 15 seconds or warm gently in the oven wrapped in foil. This revives the softness and helps the glaze feel just freshly drizzled.
Frequently Asked Questions:
Absolutely! You can replace the water in the batter with half water and half dark rum and omit the rum extract. You can also swap the water in the glaze for rum. Just remember the alcohol will cook off during baking and boiling, leaving behind a delicious depth of flavor.
Make sure to spray the bundt pan thoroughly with baking spray that contains flour, then dust it with extra flour, tapping out the excess. This double layer creates a non-stick surface that helps the cake release cleanly.
Yes! This recipe works well with walnuts, almonds, or even peanuts. Toast them lightly before adding for extra flavor and crunch.
When stored at room temperature in an airtight container or wrapped tightly, the cake stays fresh for about 3 days. To extend freshness, you can refrigerate it for up to a week, but bring to room temperature before serving.
Final Thoughts
This Rum Pecan Cake Mix Bundt Recipe is one of those easy recipes I keep returning to because of how cozy and comforting it is—plus it’s so quick to make without compromising on flavor or texture. Whether you’re baking for a special occasion or just craving a sweet pick-me-up, I promise this cake will deliver that pleasing balance of rum warmth, nutty crunch, and melt-in-your-mouth softness. Give it a try—I can’t wait to hear how you make it your own!
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Rum Pecan Cake Mix Bundt Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Cake Mix Rum Bundt Cake combines the convenience of a cake mix with the rich flavors of rum extract and chopped pecans. The moist cake is baked in a bundt pan over a bed of toasted pecans and topped with a buttery brown sugar rum glaze that penetrates deeply into the cake for an indulgent treat perfect for any occasion.
Ingredients
Cake
- 1 cup chopped pecans
- 1 box (15.25 ounces) yellow cake mix
- 4 large eggs
- 1 cup water
- 1 tablespoon rum extract
- ½ cup vegetable oil
- 1 box (3.5 ounces) vanilla pudding mix
Glaze
- ½ cup butter
- ½ cup brown sugar
- ¼ cup water
- 1 teaspoon rum extract
Instructions
- Prepare the bundt pan: Preheat your oven to 325ºF. Spray a 10-inch bundt pan with baking spray and dust it with flour. Tap out any excess flour. Sprinkle the chopped pecans evenly in the bottom of the prepared bundt pan and set aside.
- Mix the batter: In a large mixing bowl, add the yellow cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix. Whisk together thoroughly until the batter is smooth and well combined.
- Pour batter and bake: Pour the batter evenly over the chopped pecans in the bundt pan. Gently tap the pan on the counter to level the batter. Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean and the cake springs back when touched.
- Cool and poke cake: Allow the cake to cool in the pan for about 30 minutes. Then, invert the cake onto a serving plate. Using a knife or toothpick, prick the cake all over, making deep, skinny holes to allow the glaze to soak in.
- Make the glaze: In a small saucepan, melt the butter over medium heat. Add the brown sugar and water, stirring constantly. Bring the mixture to a boil and let it boil for 5 minutes, stirring frequently. Remove from heat and stir in the rum extract.
- Glaze the cake: Slowly drizzle the warm glaze evenly over the entire bundt cake, allowing it to soak deeply into the holes you created. Pour slowly so the glaze absorbs fully without pooling.
- Serve: Slice and serve the cake while it is warm to enjoy full flavor and moist texture.
Notes
- For an adult version, replace ½ cup water with ½ cup dark rum in the cake batter and omit rum extract; similarly, use ¼ cup dark rum instead of water in the glaze. The alcohol will cook off during baking and boiling.
- Substitute pecans with other nuts like walnuts, almonds, or peanuts to vary the flavor and texture.
- Use baking spray containing flour to ensure your bundt cake releases easily from the pan.
- Make sure to prick the cake deeply to allow the glaze to penetrate fully for more moistness.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
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