There’s something irresistibly cozy about a rum-soaked treat that’s studded with crunchy nuts – that’s exactly what makes this Rum Pecan Bundt Cake Recipe so special. It’s the perfect balance of moist cake, warm rum flavor, and toasted pecans nestled in every bite. Trust me, it’s worth the few minutes it takes to whip up!

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 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

This Rum Pecan Bundt Cake Recipe is one of those game-changers in the kitchen. It’s so simple yet delivers a cake that tastes like you spent hours perfecting it. The secret? A luscious rum glaze that seeps right into the crumb and those toasted pecans adding a delightful texture you’ll crave.

Simple But Impressive: Uses a cake mix and pudding mix combo for guaranteed moistness and great texture without complicated baking techniques.
Deep Rum Flavor: Rum extract (or real rum!) infuses the cake and glaze for that warm, inviting taste that’s perfect for special occasions or everyday treats.
Crunchy Pecans: Chopped pecans create a beautiful bottom layer that crisps up just right and adds a nutty contrast that keeps things interesting.
Versatile Presentation: Whether with a simple glaze or dressed up with whipped cream, this bundt cake shines at brunch, holiday gatherings, or just because.

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 plays an essential role in building the perfect texture and flavor for this Rum Pecan Bundt Cake Recipe. I love that you can keep pantry staples on hand and still end up with an elegant dessert.

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: Toasted pecans at the bottom add crunch and a nutty depth that balances the sweet cake beautifully.
Yellow cake mix: A reliable base that makes this recipe foolproof, providing structure and great crumb.
Eggs: Help bind the batter and contribute to the cake’s moist but sturdy bite.
Water: Keeps the batter smooth and moist; can be partially swapped with rum for extra flavor.
Rum extract: Concentrated rum flavor without alcohol, perfect if you want the essence without the bite of real rum.
Vegetable oil: Keeps the cake tender and moist, lending a soft crumb you’ll adore.
Vanilla pudding mix: This secret ingredient adds richness, body, and an almost custard-like softness to the cake.
Butter: Used in the glaze, it adds richness and shine, making that rum-soaked finish delectable.
Brown sugar: Creates a magically sticky, caramelized glaze that's the perfect partner to the cake’s subtle sweetness.
Water (for glaze): Helps the glaze reach just the right consistency for soaking 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

I’m always experimenting with this cake because it’s so forgiving. You can easily swap the pecans for other nuts or even throw in some dried fruit. I love adding a pinch of cinnamon for fall vibes, but the basic recipe is a classic that never disappoints.

Variation: When I swapped out the rum extract for real dark rum—trust me, the cake took on an even richer, deeper flavor that wowed everyone!
Nut swap: Almonds or walnuts work beautifully if pecans aren’t your thing or if you’re catering to what you have on hand.
Gluten-Free option: Using a gluten-free yellow cake mix lets you enjoy this cake without compromise.
Extra flair: Try topping with whipped cream and fresh berries for a festive twist.

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

Step 1: Prep your pan and pecans

Start by preheating your oven to 325ºF and prepping your 10” bundt pan very well. Spray it with baking spray and dust with flour—this extra step saves you from a sticky cake disaster. Sprinkle your chopped pecans evenly across the bottom; this creates a nutty layer that bakes into a perfect crust when flipped out.

Step 2: Mix the batter

Whisk together the cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix until smooth. The pudding mix might seem like an unusual addition, but it’s the magic behind the moist, tender crumb that makes this cake stand apart.

Step 3: Pour and bake

Pour the batter gently over your pecans. I like to tap the pan gently on the counter a few times here—that little movement helps even out the batter and settles the pecans just right. Bake for about one hour. I always check by inserting a toothpick to make sure it comes out clean, and the center bounces back lightly when touched.

Step 4: Cool, glaze, and soak

Allow the cake to cool in the pan for about 30 minutes—this resting time helps it set up so it unmolds perfectly.

Then, use a knife or toothpick to prick holes all over the cake. This simple step is key for letting your luscious rum glaze seep deep into each slice.

For the glaze: melt butter in a small saucepan, add brown sugar and water, and stir constantly while it boils for 5 minutes. Remove from heat and stir in rum extract (or real rum if you're using!). Drizzle this slowly over your bundt cake, letting it soak in gradually instead of pooling on the plate.

Top Tip

From countless batches, I learned a few things that really ensure success with this cake. These tips help make baking smooth and the results unforgettable.

Pan Prep Matters: Don’t skip spraying and flouring your bundt pan—this cake sticks if you’re not careful.
Glaze Absorption: Slowly pouring your glaze lets it soak in deeply rather than running off—go slow and steady.
Poke the Cake: Those tiny holes make a huge difference in flavor penetration; don’t skip them!
Check Doneness Early: Oven temps vary, so test your cake at 55 minutes so you don’t overbake and dry it out.

How to Serve Rum Pecan Bundt Cake Recipe

Garnishes

I keep it simple by pairing this cake with a dusting of powdered sugar or a dollop of freshly whipped cream. Sometimes I toss fresh berries on top for a subtle burst of color and fresh flavor—it’s lovely and adds balance to the richness of the rum glaze.

Side Dishes

This cake shines alongside a cup of strong coffee or chai tea, making it a perfect brunch dessert. For a cozy evening, pairing it with a scoop of vanilla ice cream creates a dreamy contrast of warm and cold.

Creative Ways to Present

For holiday gatherings, I like to serve the Rum Pecan Bundt Cake garnish with chopped toasted pecans and edible gold leaf for a festive twist. It also looks fabulous drizzled with extra glaze and sprinkled with cinnamon sugar for a fall-inspired treat.

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap and store them in an airtight container in the fridge. The cake holds its moisture beautifully and tastes even better the next day as the flavors continue to meld.

Freezing

Freezing works great with this cake! I slice it first, wrap each piece in plastic wrap, then layer them in a freezer bag. Thaw overnight in the fridge and your cake will taste fresh and moist, almost like you just baked it.

Reheating

Reheat slices gently in the microwave for about 15 seconds — this warms the rum glaze and revives that soft cake texture. Just don’t overheat or it may dry out, so short bursts are best!

Frequently Asked Questions:

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

Absolutely! You can replace half the water with dark rum in the batter and also use rum instead of water in the glaze. Just keep in mind the alcohol will cook off during baking and glazing, leaving a lovely rum flavor.

What’s the purpose of the vanilla pudding mix in this cake?

The vanilla pudding mix adds extra moisture and a tender crumb to the cake. It acts like a shortcut to a richer texture without adding many extra steps, making your bundt cake especially soft and delicious.

How do I make sure my Rum Pecan Bundt Cake doesn’t stick to the pan?

Make sure you thoroughly spray the bundt pan with baking spray and then dust it with flour, tapping out excess. This double-step is essential. Also, allow the cake to cool for at least 30 minutes in the pan before gently loosening the edges and flipping it out onto a plate.

Can I substitute other nuts for pecans in this recipe?

Definitely! Walnuts, almonds, or even peanuts can be used instead of pecans to customize the flavor and texture. Just chop them roughly and sprinkle them in the bottom of the pan the same way.

Final Thoughts

This Rum Pecan Bundt Cake Recipe holds a special place in my heart because it’s a taste of comfort and celebration all at once. It’s approachable enough for a last-minute dessert yet elegant enough to impress family and friends. Once you try it, you’ll see why I keep going back to this recipe. So go ahead, make a batch, and enjoy all the warm, nutty, rum-infused goodness—it might just become your new favorite cake!