There’s just something irresistibly cozy about a moist, nutty bundt cake with a little boozy kick. This Rum Pecan Cake Mix Bundt Recipe blends the ease of a cake mix with the rich warmth of rum and crunchy pecans—making it perfectly special for gatherings or a comforting treat at home.
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Why You'll Love This Recipe
This recipe has quickly become one of my favorites because it’s such a delicious, fuss-free way to make a show-stopping dessert. Using a cake mix doesn’t mean cutting corners here—the rum and pecans elevate it to something elegant yet homey.
- Effort meets flavor: You get a sophisticated taste with minimal ingredients and prep time.
- Perfect texture combo: The pecans toast slightly against the buttery glaze, adding crunch and depth.
- Customizable boozy notes: Whether you use rum extract or real rum, the flavor is always just right.
- Great for any occasion: From holiday celebrations to casual coffee mornings, it fits in effortlessly.
Ingredients & Why They Work
Each ingredient in this Rum Pecan Cake Mix Bundt Recipe plays an important role in creating that perfect balance of flavor and texture, plus a few tricks to boost a from-the-box cake to homemade magic. Here’s why I love what you need:
- Chopped pecans: They add warmth and a nice crunch that pairs beautifully with the rum flavor.
- Yellow cake mix: The base of the cake—simple, reliable, and gives wonderful structure.
- Eggs: They provide moisture and help the cake rise just right.
- Water: Balances the batter and keeps it light, but you can swap some with rum for a boozier bite.
- Rum extract: Gives a subtle, sweet rum flavor without the alcohol, perfect if you want an easy, kid-friendly version.
- Vegetable oil: Keeps the cake moist without a dense feeling.
- Vanilla pudding mix: Here’s the secret ingredient that makes the cake incredibly moist and tender.
- Butter: Used in the glaze to create richness and shine.
- Brown sugar: Adds a deep caramel sweetness to the glaze, complementing the rum perfectly.
- Additional water for glaze: Keeps the glaze pourable and helps it soak into the cake.
Make It Your Way
One of the things I love about this Rum Pecan Cake Mix Bundt Recipe is how easy it is to tweak to your liking. I’ve played with swapping nuts, adding a splash of real rum, and even changing up the glaze. Don’t hesitate to experiment—you’ll find your perfect version.
- Use real rum: When I swapped half the water for dark rum, the flavor turned richer and more complex—just remember the alcohol cooks off during baking.
- Try different nuts: Pecans are classic, but I’ve also enjoyed it with toasted walnuts or almonds for a different bite.
- Make it chocolate: For a twist, swap the cake mix with a chocolate version and add a spoonful of instant chocolate pudding instead—yum!
- Gluten-free option: Use a gluten-free yellow cake mix and pudding to make it allergy-friendly without losing flavor.
Step-by-Step: How I Make Rum Pecan Cake Mix Bundt Recipe
Step 1: Prep Your Pan & Pecans
First things first, preheat your oven to 325ºF. This temperature really helps the cake bake evenly without drying out. Next, grab a 10-inch bundt pan and give it a good spray with baking spray, then dust with flour. This double layer of non-stick treatment is my trick to making sure the cake releases easily. Sprinkle the chopped pecans right into the bottom—this is where they’ll toast beautifully while baking.
Step 2: Mix All the Good Stuff
In a large bowl, whisk together the cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix until everything’s smooth and blended. I usually use a hand whisk here because it helps avoid overmixing while still combining everything nicely.
Step 3: Bake the Cake
Pour your batter over the pecans in the bundt pan and give the pan a gentle tap on the counter to level the batter and release any air bubbles. Pop it in the oven and bake for about 1 hour. Start checking around 55 minutes—when a toothpick inserted in the center comes out clean and the cake springs back when you press it lightly, it’s done.
Step 4: Cool & Prick the Cake
Let the cake cool in the pan for about 30 minutes. Then, gently flip it onto your serving plate. Using a knife or toothpick, prick the cake deep all over—this helps the glaze soak in instead of just pooling on top.
Step 5: Make & Pour the Glaze
Melt butter in a small saucepan over medium heat, then add the brown sugar and water. Stir constantly and bring it to a boil; once boiling, let it go for 5 minutes while stirring. Remove from heat and stir in the rum extract. Drizzle the warm glaze slowly over the cake, letting it soak in as you go. Patience here pays off big time—your cake will be moist, glossy, and deeply flavorful.
Top Tip
From the times I’ve whipped up this Rum Pecan Cake Mix Bundt Recipe, a few tips made all the difference in getting consistently delicious results. Baking with a cake mix is simple, but these tweaks really elevate the end product.
- Don’t skip the pudding mix: I thought it sounded odd at first, but this makes the cake so moist and tender it’s honestly next-level.
- Take your time glazing: Pour slowly, and give the cake a minute to absorb between drizzles. Rushing here left me with a soggy mess once, so trust me—it’s worth the patience.
- Flour your pan well: The bundt pan’s curves can trap cake if not prepped carefully. Flour after spraying the pan for an easy release.
- Test your cake early: My oven runs slightly hot, so I start checking 5-10 minutes before the hour to avoid overbaking.
How to Serve Rum Pecan Cake Mix Bundt Recipe
Garnishes
I usually keep it simple and beautiful—sprinkle a few extra toasted pecans on top and if I’m feeling festive, a light dusting of powdered sugar gives it a snowy look that pairs perfectly with that deep brown sugar glaze.
Side Dishes
This cake pairs so nicely with a scoop of vanilla ice cream or whipped cream for extra indulgence. I’ve also served it alongside a hot cup of coffee or spiced chai tea, which really brings out its warm flavors for chilly afternoon treats.
Creative Ways to Present
For holiday gatherings, I’ve nestled the bundled cake on a wooden board surrounded by orange slices and cinnamon sticks—it adds a festive aroma and looks stunning on the table. Drizzling some chocolate sauce or offering rum-spiked whipped cream is another crowd-pleaser I’ve tried on special occasions.
Make Ahead and Storage
Storing Leftovers
I wrap leftover slices tightly in plastic wrap and keep them in an airtight container in the fridge. This cake stays surprisingly moist for up to 4 days—sometimes even better as the flavors meld overnight.
Freezing
I’ve frozen the whole bundt cake (well-wrapped, of course) and it defrosted beautifully when thawed overnight in the fridge. You can slice before freezing or freeze the whole cake depending on how you want to enjoy it later.
Reheating
Reheat slices gently in the microwave for about 20 seconds or pop them in a warm oven wrapped loosely in foil for 5–7 minutes. This refreshes the cake’s softness and helps the glaze feel warm and gooey again.
Frequently Asked Questions:
Absolutely! Using real rum adds a richer flavor. Substitute half the water in the batter with dark rum and omit the rum extract. You can also replace the water in the glaze with rum. Just remember the alcohol cooks off during baking and boiling.
The vanilla pudding mix helps keep the cake moist and tender. If you don’t have it, you can try using instant vanilla pudding powder or add an extra half cup of sour cream or yogurt to the batter for similar moisture.
Yes! Pecans are classic, but walnuts, almonds, or even peanuts work well too. If you want a nut-free cake, simply skip the nuts and dust your pan extra well to avoid sticking.
Bake the cake for about 1 hour at 325ºF, but start checking around 55 minutes. A toothpick inserted in the center should come out clean, and the cake should spring back gently when touched.
Final Thoughts
This Rum Pecan Cake Mix Bundt Recipe is one of those desserts that feels like a gentle hug from the inside out. I love how it combines simple pantry staples into something that tastes far more impressive than the effort it takes. Whether you’re baking for family, friends, or just for yourself, I guarantee you’ll find yourself coming back to this recipe again and again.
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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
A moist and flavorful Bundt cake made from yellow cake mix and enhanced with rum extract and chopped pecans, topped with a rich brown sugar rum glaze that soaks perfectly into the cake.
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 Bundt Pan: Preheat your oven to 325ºF. Spray a 10-inch bundt pan with baking spray and then dust it with flour. Tap out any excess flour to prevent sticking.
- Add Pecans: Sprinkle the chopped pecans evenly in the bottom of the prepared bundt pan and set aside.
- Mix Batter: In a large mixing bowl, combine the yellow cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix. Whisk together thoroughly until the batter is smooth and well blended.
- Fill Bundt Pan: Pour the batter into the bundt pan on top of the chopped pecans. Gently tap the pan on the counter to level the batter and remove any air bubbles.
- Bake Cake: Bake in the preheated oven for 1 hour. Check doneness by inserting a toothpick into the center of the cake; it should come out clean. The center should also spring back when lightly pressed.
- Cool Cake: Allow the cake to cool in the pan for about 30 minutes. Then, carefully flip the cake onto a serving plate.
- Prick Cake: Use a knife or toothpick to prick the entire surface of the cake with narrow, deep cuts to help the glaze soak in.
- Make Glaze: In a small saucepan over medium heat, melt the butter. Add the brown sugar and water, stirring constantly as the mixture comes to a boil. Boil the glaze for 5 minutes to thicken.
- Add Rum Extract: Remove the glaze from heat and stir in the rum extract thoroughly.
- Glaze Cake: Slowly drizzle the warm glaze over the entire bundt cake, allowing it to soak in gradually instead of pooling on the plate.
- Serve: Slice and enjoy the cake while it is warm for the best flavor and texture.
Notes
- You can substitute the 1 cup water in the cake batter with ½ cup dark rum and ½ cup water and omit the rum extract to use real rum; similarly, use ¼ cup dark rum instead of water in the glaze. The alcohol will cook off during baking and boiling.
- Swap pecans with walnuts, almonds, or peanuts to vary the nut flavor.
- Ensure to tap the pan gently after pouring batter to avoid air pockets inside the cake.
- Use a toothpick to check doneness rather than relying solely on baking time.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg

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