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
Scale
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
