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.

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

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.

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

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:

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: 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.

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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

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:

Can I use real rum instead of rum extract?

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.

What if I don't have vanilla pudding mix?

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.

Can I use different nuts or skip them?

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.

How do I know when the cake is done baking?

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.