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.
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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.
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!).
- 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.
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:
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.
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.
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.
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.
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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 delightful Cake Mix Rum Bundt Cake combines the convenience of a cake mix with the rich, aromatic flavor of rum extract and crunchy pecans. Topped with a warm buttery rum glaze, this dessert is perfect for any occasion where you want a quick yet impressive treat.
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 then dust it with flour. Tap out any excess flour to prevent sticking.
- Add pecans to pan: Sprinkle the chopped pecans evenly in the bottom of the prepared bundt pan and set aside.
- Make the batter: In a large mixing bowl, whisk together the yellow cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix until the batter is smooth and well combined.
- Pour the batter: Pour the prepared batter over the pecans in the bundt pan. Gently tap the pan on the counter to level the batter evenly inside the pan.
- Bake the cake: Bake the cake in the preheated oven at 325ºF for one hour. Check doneness by inserting a toothpick into the center; it should come out clean and the cake's center should spring back when touched.
- Cool the cake: Let the bundt cake cool in the pan for about 30 minutes, then carefully invert it onto a serving plate.
- Prick the cake: Use a knife or toothpick to make skinny, deep pricks all over the surface of the cake. This allows the glaze to soak in more effectively.
- Prepare the glaze: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and water and bring the mixture to a boil, stirring constantly. Let it boil for 5 minutes.
- Add rum extract to glaze: Remove the glaze from heat and stir in the rum extract.
- Apply the glaze: Slowly drizzle the warm glaze evenly over the entire bundt cake, allowing it to soak in rather than pool at the bottom.
- Serve: Slice and enjoy the cake while it is warm for the best flavor and texture.
Notes
- To use real rum instead of rum extract, replace ½ cup of the water with dark rum in the cake batter and omit the rum extract from that batter. For the glaze, substitute ¼ cup of dark rum for water. The alcohol will cook off during baking and boiling.
- You can substitute the pecans with other nuts such as walnuts, almonds, or peanuts according to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
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