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
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 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
