There’s just something about the warm, nutty aroma and that subtle hint of rum that makes this cake irresistible. This Rum Pecan Bundt Cake Recipe is a showstopper – moist, flavorful, and surprisingly easy to whip up when you want an impressive dessert without the fuss.

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 first stumbled on this recipe a few years ago when I wanted a dessert that felt festive but didn’t require hours in the kitchen. What hooked me immediately was how the pecans at the bottom toast just right during baking, and how the rum-infused glaze soaks in gently to make every bite a rich, luscious experience.

Simplicity: Uses a cake mix as the base, so you get incredible flavor without complicated prep or multiple bowls.
Flavor Depth: Combining rum extract and pecans creates a wonderful balance of nutty warmth with a boozy edge.
Moist Texture: The vanilla pudding mix in the batter is a secret to keeping it soft and tender for days.
Impressive Presentation: The glaze soaking in, with pecans perfectly toasted at the bottom, turns a simple bundt cake into something special.

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 an important role, creating layers of flavor and texture. Plus, you’ll appreciate the convenience of a cake mix boosted with just a few special additions.

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: These add both crunch and a toasty depth once baked at the bottom of the pan.
Yellow cake mix: A trusty base that bakes up light and tender, giving you a foolproof start.
Large eggs: Help bind the batter and add richness.
Water: Keeps the batter just thin enough for even baking and moisture.
Rum extract: Provides that distinct boozy flavor without the need for real rum, which makes this kid-friendly (plus extra rum notes in the glaze!).
Vegetable oil: Essential for a moist crumb – butter can be swapped but oil keeps it super tender.
Vanilla pudding mix: This is the secret weapon that keeps the cake irresistibly moist for days.
Butter: For the rich glaze that seals in flavor and adds a luscious shine.
Brown sugar: Gives a deep caramel sweetness to the glaze.
Water (for glaze): Helps dissolve sugars and creates the perfect pourable consistency.

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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 tweaking this recipe depending on the occasion. Sometimes I swap pecans for walnuts if that’s what I have on hand, or add a sprinkle of cinnamon in the batter for a cozy, autumnal twist. Feel free to experiment – that’s what makes this cake a kitchen favorite.

Variation: Using real dark rum instead of rum extract amps up the warmth and adds authenticity—just remember to reduce the water accordingly and let the alcohol cook off during baking.

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

Step 1: Prepare Your Pan and Pecans

I always start by preheating my oven to 325ºF and carefully prepping my bundt pan. Spray it generously with baking spray, then dust with flour—tap out the excess so it doesn't clump. Next, sprinkle the chopped pecans evenly on the bottom; this little layer toasts while the cake bakes, creating a delightful crunch on each slice.

Step 2: Mix the Batter

In a large bowl, whisk together the yellow cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix until it’s smooth and glossy. This part is quick and satisfying—make sure there are no lumps for the best texture.

Step 3: Pour and Bake

Pour the batter gently over the pecans in the bundt pan, then tap the pan lightly against the counter to level the batter and remove any bubbles. Baking time is about an hour, but start checking around 55 minutes. A toothpick inserted in the center should come out clean, and a gentle press on the cake top should bounce back.

Step 4: Cool and Prick

Let the cake cool for about 30 minutes in the pan—this helps it set nicely—but don't wait too long or the glaze won’t soak in as well. Flip the cake out onto a serving plate. Using a knife or toothpick, poke lots of skinny, deep holes all over the cake—this lets the glaze really sink in for maximum flavor.

Step 5: Make and Pour the Glaze

In a small saucepan, melt the butter over medium heat. Stir in brown sugar and water, bringing the mixture to a boil while stirring constantly. Let it boil for 5 minutes—this caramelizes the sugar perfectly. Remove from heat, then stir in the rum extract. Slowly drizzle this warm glaze over the cake, letting it soak in gradually rather than pool at the edges.

Top Tip

I’ve made this Rum Pecan Bundt Cake Recipe more times than I can count, and a few little tricks have made all the difference. These tips come from trial and error, ensuring your cake turns out just right every time.

Pan Prep Pays Off: Don't skip generously spraying and flouring the bundt pan. It saves you from a frustrating cake that sticks when you want a clean slice.
Pricking the Cake: Those tiny holes might feel tedious but trust me—they’re the secret for that melt-in-your-mouth glaze absorption.
Watch the Baking Time: My oven runs hot, so I test at 55 minutes to avoid drying out the cake. Adjust for your oven’s quirks.
Go Slow with the Glaze: Pour it inch by inch and give it time—this way you get maximum soak, not a puddle of glaze pooling under the cake.

How to Serve Rum Pecan Bundt Cake Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a few chopped toasted pecans scattered on top for a little extra texture. Sometimes a dollop of whipped cream or a scoop of vanilla ice cream takes it from everyday cake to dessert party star.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or chai tea. If you’re feeling indulgent, a small fresh fruit salad with citrus notes contrasts nicely with the cake’s richness.

Creative Ways to Present

For holidays or special occasions, I’ve served this bundt cake on a beautiful cake stand surrounded by fresh flowers and sprigs of rosemary for a rustic-chic vibe. Topping it with caramelized pecans or even a drizzle of melted chocolate adds extra wow-factor.

Make Ahead and Storage

Storing Leftovers

I wrap the leftover cake tightly in plastic wrap and keep it at room temperature for up to 3 days. It stays moist and the glaze softens the crust—every bite tastes freshly baked.

Freezing

Absolutely freeze it if you want to prep ahead. I slice it first, then pack pieces in an airtight container or freezer bag with parchment between layers. Thawed overnight in the fridge, it tastes nearly as good as fresh!

Reheating

Pop individual slices into the microwave for 15-20 seconds to revive that soft warmth and bring back the fresh-baked feel. Just be careful not to overheat or it can dry out.

Frequently Asked Questions:

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

Yes! You can substitute ½ cup of dark rum for half the water in the batter and omit the rum extract. Just remember the alcohol cooks off during baking, so the flavor remains without overpowering booziness. You can also add rum to the glaze for an extra punch.

Why do you add pudding mix to the cake batter?

The vanilla pudding mix keeps the cake extra moist and tender, helping it stay soft for days. It’s a simple trick I love for elevating from a basic cake mix to something truly special.

Can I substitute other nuts for pecans in this cake?

Absolutely! Walnuts, almonds, or even chopped peanuts work nicely. Each nut variety brings a slightly different texture and flavor, so feel free to use what you have on hand.

How do I prevent the glaze from pooling at the bottom of the cake?

Pour the glaze slowly and evenly over the cake, allowing it to soak in gradually. Poking holes all over the cake with a toothpick helps the glaze absorb better and prevents it from just running off into a puddle.

Final Thoughts

This Rum Pecan Bundt Cake Recipe holds a special place in my heart—it’s the perfect combination of easy and elegant. Whether you’re baking for a family dinner or a last-minute celebration, this cake impresses every single time, with that rich rum flavor and tender crumb that feels like a warm hug. Give it a try; I think you’ll find yourself reaching for it again and again.