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.

A golden brown bundt cake with a smooth, shiny texture sits on a white plate on a white marbled surface. The cake has a circular shape with ridged sides and a hollow center ring. On top, there is a layer of glossy caramel glaze with small pieces of pecans embedded around the inner circle. The caramel has slightly dripped over the sides onto the plate. In the background, two beige cups filled with coffee sit partially visible, accompanied by a stack of white plates and a blue cloth on the left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Rum Pecan Cake Mix Bundt Recipe
Top Tip
How to Serve Rum Pecan Cake Mix Bundt Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Rum Pecan Cake Mix Bundt Recipe

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.

The image shows a round bundt cake with a golden brown outside and a smooth, light yellow inside. It has ridges on the outer layer from the cake mold, and the top edges are covered with small pieces of chopped nuts. A piece of cake, showing the soft texture inside, is lifted by a silver spatula above the cake. The cake sits on a white plate with some syrup dripping around its base. In the background, there are stacked white plates and silver forks on a white marbled surface, along with a light blue cloth partly visible next to the plate. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of chopped pecans, a box of yellow cake mix partially opened showing pale yellow cake mix powder, four large whole uncracked brown eggs, a small white bowl of clear water, a small white bowl with light golden vegetable oil, a small white bowl with pale creamy vanilla pudding powder, a small white bowl of golden melted butter, a small white bowl of rich brown packed brown sugar, a small white bowl of clear water (for glaze), and a small white bowl of amber rum extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use real rum instead of rum extract in the Rum Pecan Cake Mix Bundt Recipe?

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.

How do I prevent the bundt cake from sticking to the pan?

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.

Can I substitute the pecans with other nuts in this cake?

Yes! This recipe works well with walnuts, almonds, or even peanuts. Toast them lightly before adding for extra flavor and crunch.

How long does this cake stay fresh after baking?

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!