There’s something irresistibly cozy about a lightly spiced, nutty cake glazed with a velvety rum-infused syrup. This Rum Pecan Cake Mix Bundt Recipe captures that warm, comforting feeling perfectly, making it a wonderful treat for gatherings or a quiet afternoon coffee break.

The image shows a golden-brown bundt cake with a smooth, thick outer layer. The cake has a ring shape with a hole in the center and ridges all around. On the top, near the inner edge, there is a layer of chopped pecans that add texture and a darker brown color. The cake is lightly covered with a glossy, caramel-colored glaze that drips slightly down the sides. The white plate holding the cake contrasts with the rich colors of the cake, sitting on a white marbled surface. In the background, two beige cups filled with light brown coffee can be seen. A blue cloth is placed near the plate. 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 remember baking this Rum Pecan Cake Mix Bundt Recipe when I wanted a dessert that felt fancy but was ridiculously easy to throw together. There’s just something magical about combining a cake mix with pudding and a rum glaze—it elevates a simple bundt cake into a delicious centerpiece.

Simple ingredients: Uses a cake mix to cut down prep time but tastes homemade and indulgent.
Moist and flavorful: The pudding mix and rum extract keep the cake super moist and full of warm flavor.
Crunchy pecan surprise: Pecans at the bottom of the bundt pan give a delightful nutty crunch with every slice.
Sticky rum glaze: The buttery brown sugar glaze seeps into the cake, making it rich and irresistible.

A single-layer bundt cake with a smooth, light yellow interior and a golden-brown outer crust sits on a white plate. The top edge of the cake is decorated with small pieces of chopped nuts, adding texture and a darker brown color. A slice of the cake is being lifted by a metal spatula, showing the moist inside and some drizzled caramel sauce near the base of the slice. The cake rests on a white marbled surface, with a folded blue cloth to the left and a stack of white plates with metal forks blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about this recipe is how pantry staples come together to create something special. The cake mix forms the base, but the pudding mix adds unexpected moistness, and the rum extract brings in that signature flavor without any hassle of using alcohol (unless you want to!).

Flat lay of a small pile of chopped pecans, a closed yellow cake mix box, four large brown eggs with clean shells, a small white bowl of clear water, a small white bowl with pale golden vegetable oil, a closed vanilla pudding mix box, a small white bowl of softened butter, a small white bowl of light brown sugar, a small white bowl of water, a small white bowl with clear rum extract liquid, all arranged symmetrically on a simple white ceramic surface 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: Added to the pan’s bottom to toast lightly during baking for nutty texture.
Yellow cake mix: The foundation that’s light, sweet, and familiar to most bakers.
Eggs: They bind the batter and provide structure.
Water: Standard for cake mix, but simple to swap partially for rum if you like.
Rum extract: Packs bold, boozy flavor without the alcohol; you can replace with real rum if preferred.
Vegetable oil: Keeps the cake tender and moist.
Vanilla pudding mix: Secret weapon for moist softness and subtle vanilla flavor.
Butter: For the glaze, adding richness and depth.
Brown sugar: Brings caramel-like sweetness to the glaze.
Water (for glaze): Balances the sweetness and helps make a pourable glaze.
Rum extract (for glaze): Enhances the glaze’s flavor with that classic rum note.

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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

This cake is a wonderful starting point for flavor and texture tweaking. Personally, I like swapping pecans for walnuts or tossing in some cinnamon for a cozy twist. You should definitely experiment to find what you love most—it’s so forgiving!

Variation: One holiday I added a handful of mini chocolate chips to the batter for extra sweetness and a surprise melty bite—it was a hit!

Step-by-Step: How I Make Rum Pecan Cake Mix Bundt Recipe

Step 1: Prepare your pan carefully

Preheat your oven to 325ºF and grab your 10-inch bundt pan. Coat it generously with baking spray, then dust with flour—this extra step is my best tip for easy cake release. Tap out any excess flour so it doesn’t clump.

Step 2: Layer the pecans

Sprinkle the chopped pecans evenly over the bottom of the pan. As the cake bakes, they’ll toast up slightly, adding wonderful crunch and a buttery note that pairs beautifully with the rum flavor.

Step 3: Whisk your batter to silky perfection

In a large bowl, whisk together the cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix until smooth. No lumps! This mix of ingredients is what makes the cake moist and flavorful.

Step 4: Pour and bake

Carefully pour the batter atop the pecans in your bundt pan. Tap the pan lightly on the counter to level the batter and release any air bubbles. Bake for 1 hour, but start checking with a toothpick around 55 minutes. When it comes out clean, and the cake springs back when pressed gently, it’s ready.

Step 5: Cool, prick, and prepare the glaze

Let the cake cool in the pan for 30 minutes, then invert gently onto a serving plate. Use a knife or toothpick to poke thin, deep holes all over the cake—this helps the glaze soak right in, infusing every bite with sticky sweetness.

Step 6: Make the rum glaze

In a small saucepan, melt butter over medium heat. Stir in brown sugar and water, and bring to a boil while stirring constantly. Let it boil for 5 minutes to thicken slightly. Remove from heat and stir in rum extract. Drizzle slowly over the cake so it absorbs instead of pooling.

Step 7: Slice and savor!

Cut into slices and enjoy warm—the glaze still soft and sticky makes this cake truly special. Trust me, it’s hard to wait for the glaze to set!

Top Tip

From making this Rum Pecan Cake Mix Bundt Recipe several times, I've learned these tips can save the day and help your cake turn out perfect every time.

Pan prep is everything: The flour dusting over oil spray is a trick I picked up that prevents sticking better than spray alone.
Don’t rush the glaze: Let the glaze slowly soak in by drizzling it over the entire cake instead of dumping it on in one go.
Check doneness with multiple methods: Toothpick plus gentle press ensures your cake’s cooked through but not overbaked.
Customize with rum or rum extract: Using real rum creates a boozier cake but the extract is a fail-safe if you want less alcohol flavor.

How to Serve Rum Pecan Cake Mix Bundt Recipe

Garnishes

I love topping this cake with a sprinkle of chopped pecans and a small dusting of powdered sugar for presentation. Sometimes, I dollop whipped cream on the side to balance the sweetness perfectly.

Side Dishes

A scoop of vanilla ice cream or a simple cup of black coffee complements the Rum Pecan Cake Mix Bundt Recipe beautifully, enhancing the nutty and rum notes without overpowering them.

Creative Ways to Present

For holiday parties, try plating slices with fresh berries and mint leaves. Using a decorative bundt pan also adds an elegant touch that always sparks compliments!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap and keep it at room temperature for up to 2 days to retain moisture, or refrigerate if you want it to last a bit longer—just bring it back to room temp before serving.

Freezing

Freezing is easy with this cake! I slice it first and wrap individual pieces in plastic wrap and foil. It freezes well for up to 3 months and thaws quickly at room temperature.

Reheating

My go-to reheating method is warming slices in the microwave for 15-20 seconds to bring back the warm, gooey glaze feel. Just don’t overdo it or the cake can dry out.

Frequently Asked Questions:

Can I make this cake without rum extract?

Absolutely! If you don’t have rum extract, you can substitute it with an equal amount of vanilla extract or simply omit it—the cake will still be moist and delicious, though the signature rum flavor will be missing.

How do I know when the cake is done?

The best way to check is with a toothpick inserted in the center—if it comes out clean or with just a few moist crumbs, it’s ready. Also, the cake should spring back lightly when you press it gently with a fingertip.

Can I use other nuts?

Definitely! Walnuts, almonds, or even peanuts work well. Just chop them roughly and prepare as you would pecans. The cake’s flavor is versatile enough to pair nicely with your chosen nut.

Is this recipe suitable for special occasions?

Yes! Its festive rum flavor and pretty bundt shape make it great for holidays, birthdays, or any gathering where you want a crowd-pleasing, impressive cake with minimal fuss.

Final Thoughts

Making this Rum Pecan Cake Mix Bundt Recipe always brings a smile because it’s such an effortless way to impress with real flavor and texture. Whether you're serving it as a last-minute treat or planning ahead for a special occasion, this cake’s warmth and richness will have everyone asking for seconds. Seriously, give it a try—you’ll quickly see why it’s become one of my favorites to share with friends and family.