Description
This delicious Cake Mix Rum Bundt Cake combines the convenience of a boxed cake mix with the rich flavors of rum extract and pecans. Topped with a buttery brown sugar glaze, this moist and flavorful Bundt cake is perfect for any celebration or casual dessert.
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 pan: Preheat your oven to 325ºF. Spray a 10” bundt pan with baking spray then dust it with flour. Tap out any excess flour. Sprinkle the chopped pecans evenly in the bottom of the prepared bundt pan and set aside.
- Make the batter: Add the cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix to a large mixing bowl. Whisk together until smooth and well combined.
- Pour batter and bake: Pour the batter into the bundt pan on top of the pecans. Gently tap the pan on the counter to even out the batter. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- Cool the cake: Let the bundt cake cool in the pan for about 30 minutes. Then carefully flip it onto a serving plate.
- Prick the cake: Use a knife or toothpick to prick the cake all over, making skinny, deep cuts across the entire cake to allow the glaze to soak in.
- Make the glaze: Melt the butter in a small saucepan over medium heat. Add the brown sugar and water, stirring constantly. Bring the mixture to a boil and let it boil for 5 minutes while stirring.
- Add rum extract to glaze: Remove the glaze from heat and stir in the rum extract.
- Glaze the cake: Slowly drizzle the glaze over the bundt cake, allowing it to soak in gradually. Pour slowly so the glaze absorbs instead of pooling at the bottom.
- Serve: Slice and enjoy the cake while it is warm for the best flavor and texture.
Notes
- If using real rum, replace the 1 cup of water in the batter with ½ cup dark rum and ½ cup water, and omit rum extract. For the glaze, substitute ¼ cup dark rum for the water. The alcohol cooks off during baking and boiling.
- You can substitute the pecans with walnuts, almonds, or peanuts for different nutty flavors.
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: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
