Description
This Cake Mix Rum Bundt Cake is a delightful and easy-to-make dessert featuring a moist yellow cake infused with rum extract and a rich, buttery rum glaze. Chopped pecans add a pleasant crunch at the bottom of the bundt pan, soaking up the flavorful glaze for a perfect combination of textures and tastes.
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 lightly 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: In a large mixing bowl, combine the yellow cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix. Whisk all the ingredients together until the batter is smooth and well incorporated.
- Fill the pan: Pour the batter into the bundt pan over the pecans. Gently tap the bundt pan on the counter to evenly distribute the batter and remove air bubbles.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 1 hour. Test doneness by inserting a toothpick into the center of the cake; it should come out clean and the cake center should spring back to the touch.
- Cool the cake: Let the bundt cake cool in the pan for about 30 minutes. Then invert the pan onto a serving plate to release the cake.
- Prepare the glaze: In a small saucepan, melt the butter over medium heat. Add the brown sugar and water, stirring constantly. Bring the mixture to a boil and let it boil for 5 minutes, stirring regularly to prevent burning.
- Add rum extract: Remove the glaze from the heat and stir in the rum extract.
- Glaze the cake: Use a knife or toothpick to prick the cake all over, creating skinny deep cuts. Slowly drizzle the warm glaze over the cake, allowing it to soak in gradually without pooling excessively on the plate.
- Serve: Slice the cake and enjoy while warm for the best flavor and texture experience.
Notes
- To use real rum instead of rum extract, replace the 1 cup of water in the cake batter with ½ cup dark rum and ½ cup water, and omit the rum extract in the batter. For the glaze, substitute the ¼ cup water with ¼ cup dark rum. The alcohol will cook off during baking and glazing.
- You can substitute pecans with walnuts, almonds, or peanuts for different nutty flavors.
- Make sure to prick the cake thoroughly before glazing to allow the glaze to soak into the cake evenly.
- Allow the glaze to cool slightly but remain warm before drizzling for optimal absorption and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
