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
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 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
