Name: Rum Pecan Bundt Cake Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; ½ cup butter; ½ cup brown sugar; ¼ cup water; 1 teaspoon rum extract

There’s something incredibly comforting about a moist, nutty cake with a touch of warmth from rum. This Rum Pecan Bundt Cake Recipe hits all those notes perfectly—rich, tender, and loaded with toasted pecans. It’s an absolute crowd-pleaser you’ll want to make again and again.

A golden brown bundt cake with a smooth, shiny texture sits on a white plate on a white marbled surface. The cake has a circular shape with ridged sides and a hollow center ring. On top, there is a layer of glossy caramel glaze with small pieces of pecans embedded around the inner circle. The caramel has slightly dripped over the sides onto the plate. In the background, two beige cups filled with coffee sit partially visible, accompanied by a stack of white plates and a blue cloth on the left side. 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 Bundt Cake Recipe
Top Tip
How to Serve Rum Pecan Bundt Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Rum Pecan Bundt Cake Recipe

Why You'll Love This Recipe

I’ve made quite a few bundt cakes in my kitchen, but this Rum Pecan Bundt Cake Recipe always brings a special kind of magic. The rum extract lends that subtle boozy warmth, and the pecans add just the right amount of crunch and nuttiness.

Simple to Make: Using a cake mix and pudding makes this cake surprisingly easy and foolproof.
Perfect Texture: The pudding mix keeps the crumb soft, while pecans add a delightful bite.
Flavor That Pops: Rum extract and a rich brown sugar glaze take this bundt from everyday to elevated.
Flexible Ingredients: You can swap out nuts or go with real rum for a boozier spin, making it your own.

The image shows a round bundt cake with a golden brown outside and a smooth, light yellow inside. It has ridges on the outer layer from the cake mold, and the top edges are covered with small pieces of chopped nuts. A piece of cake, showing the soft texture inside, is lifted by a silver spatula above the cake. The cake sits on a white plate with some syrup dripping around its base. In the background, there are stacked white plates and silver forks on a white marbled surface, along with a light blue cloth partly visible next to the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Rum Pecan Bundt Cake Recipe plays a special role, marrying simple components into something truly indulgent. Shopping is straightforward, but a couple of pointers can make your life even easier.

Flat lay of a small mound of chopped pecans, a box of yellow cake mix partially opened showing pale yellow cake mix powder, four large whole uncracked brown eggs, a small white bowl of clear water, a small white bowl with light golden vegetable oil, a small white bowl with pale creamy vanilla pudding powder, a small white bowl of golden melted butter, a small white bowl of rich brown packed brown sugar, a small white bowl of clear water (for glaze), and a small white bowl of amber rum extract 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: Toast them slightly if you like for even more flavor and crunch.
Yellow Cake Mix: A classic base that bakes up reliably every time.
Large Eggs: Help bind everything and add richness.
Water: Hydrates the batter; can be swapped for rum for extra depth.
Rum Extract: Gives that unmistakable warm aroma without added alcohol.
Vegetable Oil: Keeps the cake moist and tender; don’t substitute with butter here.
Vanilla Pudding Mix: The secret weapon for extra softness and luscious crumb.
Butter (for glaze): Adds a silky richness to the glaze that soaks into the cake.
Brown Sugar (for glaze): Brings caramel-like sweetness and depth to the topping.
Water (for glaze): Thins the glaze just enough to absorb well.
Rum Extract (for glaze): Reinforces that beautiful rum flavor in the final finish.

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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

I love how versatile this Rum Pecan Bundt Cake Recipe is—you can easily adapt it to suit your taste or whatever you have on hand in your pantry.

Real Rum Variation: One time, I swapped half the water for dark rum and it gave the cake a deliciously rich aroma without overpowering. Just remember to reduce the rum extract if you do this!
Nut Swaps: Walnuts or almonds work beautifully if pecans aren’t your thing; I once made it with toasted walnuts and it was equally delightful.
Gluten-Free Adjustment: Use a gluten-free yellow cake mix and pudding mix to accommodate friends or family with sensitivities.
Extra Fruity Touch: Fold in a handful of dried cherries for a surprise burst of tartness—trust me, it’s amazing.

Step-by-Step: How I Make Rum Pecan Bundt Cake Recipe

Step 1: Prep Your Pan and Pecans

Spray a 10-inch bundt pan generously with baking spray, then dust it lightly with flour. Don’t skip the flour dusting—it helps the cake release perfectly. Next, sprinkle the chopped pecans evenly over the bottom of the pan. This little layer of pecans ends up giving a stunning nutty crust to the cake. No need to toast the nuts first, but if you want extra aroma, I recommend it!

Step 2: Mix Up the Batter

Grab a large bowl and whisk together the cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix until the batter looks smooth and silky. It’s normal for the batter to be somewhat thick, but if you notice any lumps, give it a good stir—and don’t overmix, or the cake can get dense.

Step 3: Pour, Tap, and Bake

Pour your batter carefully over the pecans in your bundt pan. Then, gently tap the pan on the countertop a few times to even out the batter and release any air bubbles. Pop it into your preheated 325ºF oven and bake for about an hour. Check with a toothpick near the 55-minute mark; when it comes out clean and the cake springs back to the touch, you’re golden.

Step 4: Cool and Prick for the Glaze

Let the cake cool in the pan for about 30 minutes before flipping it onto a serving plate. Here’s a little trick I learned: use a toothpick or skewer to prick holes all over the cake—this helps the glaze soak beautifully into every nook and cranny.

Step 5: Make and Pour the Glaze

Melt the butter in a small saucepan over medium heat, then stir in brown sugar and water. Bring this mix to a gentle boil while stirring constantly, and let it bubble for about 5 minutes. Remove from heat and stir in the rum extract. Slowly drizzle the warm glaze over your cake, giving it time to soak in between drizzles. The magic happens when the cake absorbs that syrupy glaze—totally worth the wait.

Top Tip

After many tries, I’ve realized the glaze step is key to taking this cake from good to unforgettable. Don’t rush it!

Slow and Steady Glaze Pour: Give each drizzle time to absorb—if you pour it all at once, the glaze just pools and the cake stays dry.
Proper Pan Prep: Grease and flour your bundt pan well to avoid any sticking—this saved me from multiple baking disasters!
Don’t Skip the Puddings: The pudding mix is a sneaky way to keep this cake moist. Trust me, it’s worth it.
Test Early, Test Often: Start checking your cake a few minutes before the timer to avoid overbaking dryness.

How to Serve Rum Pecan Bundt Cake Recipe

Garnishes

I like keeping it simple here—just a light dusting of powdered sugar or a few toasted pecans scattered on top add a pretty rustic touch. If I’m feeling fancy, a dollop of whipped cream or vanilla ice cream alongside makes the perfect partner.

Side Dishes

This cake pairs beautifully with fresh berries or a fruit compote to cut the richness. For coffee or afternoon tea gatherings, I often bring out some spiced chai or a rich espresso—it balances the cake’s sweetness wonderfully.

Creative Ways to Present

For holidays or special occasions, I’ve drizzled white chocolate over the top or arranged edible flowers around the base for a stunning centerpiece. Try serving slices with a small scoop of rum-infused whipped cream for extra flair!

Make Ahead and Storage

Storing Leftovers

I keep leftovers wrapped tightly with plastic wrap and then in an airtight container. Stored at room temperature, the cake stays moist for up to 3 days—which means there’s often little left to save!

Freezing

This bundt cake freezes well. I slice it first, then freeze pieces individually on a baking sheet before transferring them to a freezer bag. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

I like to warm slices briefly in the microwave or oven (about 15-20 seconds in the microwave or 10 minutes at 325ºF in the oven) to revive that just-baked softness. Adding a little extra drizzle of honey or glaze before reheating adds to the freshness.

Frequently Asked Questions:

Can I use real rum instead of rum extract in the Rum Pecan Bundt Cake Recipe?

Absolutely! You can replace half the water in the batter with dark rum and leave out the rum extract for a richer, authentic flavor. The alcohol cooks off during baking and in the glaze, so it’s safe and delicious.

What if I don’t have a bundt pan?

While a bundt pan gives this cake its signature look and texture, you can bake the batter in a regular tube pan or two 9-inch round pans, adjusting the baking time slightly and keeping an eye on doneness with a toothpick test. Just be sure to grease and flour your pans well!

Can I substitute other nuts for pecans in this recipe?

Definitely! Walnuts, almonds, or even peanuts work wonderfully if you want to mix things up. I recommend chopping them roughly so you still get that nice crunch in every bite.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, you’re good to go. The cake should also spring back lightly when you press the top with your finger. Baking times can vary so start checking at 55 minutes.

Final Thoughts

This Rum Pecan Bundt Cake Recipe feels like a warm hug from the inside. It’s my go-to when I want to impress with minimal effort but maximum flavor. I hope you find as much joy in baking and sharing this cake as I do—baking is better when it’s shared with friends, don’t you think?