There’s something so inviting about the warm scent of toasted nuts mingling with a hint of rum in the air. This Rum Pecan Bundt Cake Recipe brings that cozy, comforting feeling right to your kitchen, making it perfect for sharing with friends or savoring with your afternoon coffee.

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 fell for this cake the first time I made it because it’s effortless yet packs in so much flavor. The pecans add a lovely crunch, and the rum extract gives just the right hint of warmth without being overpowering. It’s one of those cakes that feels fancy but is actually a breeze to whip up.

Simple Ingredients: You likely have most of what you need already, making it a go-to when you want to bake without a last-minute store run.
Rich and Moist: Thanks to the pudding mix and oil, the cake stays soft, so every slice is a delight.
Versatile Flavor: Rum extract shines here, but there’s room to swap in real rum or try other nuts for exciting variations.
Stunning Presentation: That classic bundt shape combined with a shiny glaze dazzles both eyes and taste buds.

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 here plays a part in creating the perfect balance between flavor, texture, and moistness. I always recommend getting high-quality pecans and pure rum extract to maximize flavor, but nothing here is complicated or hard to find.

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 bring a toasty crunch and nutty warmth that pairs beautifully with rum’s sweetness.
Yellow Cake Mix: The base that makes this cake quick and consistently fluffy without fuss.
Eggs: Provide structure and help the cake rise evenly.
Water: Hydrates the cake mix; can be swapped with rum for extra kick.
Rum Extract: Imparts that lovely, aromatic rum flavor without the alcohol’s intensity.
Vegetable Oil: Keeps the cake moist and tender, essential for a Bundt cake’s richness.
Vanilla Pudding Mix: The secret moisture-locking ingredient that keeps this cake wonderfully soft inside.
Butter (for glaze): Adds richness and a silky mouthfeel when melted with sugar.
Brown Sugar (for glaze): Gives a deep molasses flavor that complements the pecans and rum perfectly.
Water (for glaze): Helps dissolve sugar and create a smooth texture for soaking 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 love that this recipe is a blank canvas for personalization. Whether you want to tweak the nuts, dial up the rum flavor, or even turn it into a gluten-free treat, you’ve got options that make it truly your own.

Swap Nuts: I’ve tried walnuts and almonds here, and each adds its own unique crunch and flavor. Pecans remain my favorite, though—they're perfectly buttery and fit this cake like a glove.
Use Real Rum: For when you want a deeper, more authentic rum flavor, I replace half the water with dark rum and skip the extract. Just remember, the alcohol burns off during baking, leaving all the flavor behind.
Make it Spiced: Adding a teaspoon of cinnamon or pumpkin spice elevates it for chilly evenings and festive vibes.
Go Mini: For gatherings, try baking this batter in mini Bundt pans—cute, bite-sized, and perfect for sharing.

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. I always spray my 10-inch Bundt pan generously with baking spray and then dust it with flour—trust me, this little extra step makes it so much easier to get the cake out without a single crumb sticking. Next, sprinkle your chopped pecans evenly across the bottom. This forms a delightful crunchy layer that gets soaked with glaze later—such a treat!

Step 2: Mix the Batter Until Silky Smooth

Into a large bowl, whisk together the cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix until everything is nice and smooth—no lumps! I find using a whisk here helps get a better texture than a spoon. It comes together quickly, so don’t overmix, or your cake may become tough.

Step 3: Pour, Bake, and Test

Pour that luscious batter right over your pecans in the Bundt pan. Then, give the pan a gentle tap on the counter to even out the batter and pop any air bubbles. Bake for about an hour. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top springs back when you press lightly. The aroma at this stage is heavenly!

Step 4: Cool, Prick, and Glaze

Let the cake cool in the pan for about 30 minutes. Then, carefully invert it onto your serving plate. Now here’s a neat trick: use a toothpick or the tip of a knife to prick deep, skinny holes all over the cake. This helps the glaze soak in beautifully, making every bite ultra moist and flavorful.

Step 5: Prepare and Pour the Glaze

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and water, bringing the mixture up to a boil. Keep stirring and let it boil for 5 minutes until glossy and slightly thickened. Then, remove from heat and stir in the rum extract. Slowly drizzle this magical glaze over your cake, letting it sink in instead of pooling at the bottom. I always go slow here—it’s so worth the extra minute.

Top Tip

From my experience baking this Rum Pecan Bundt Cake Recipe a dozen times or more, I’ve learned a few things to ensure you get a stunning cake every time that’s bursting with rum goodness and moistness.

Greasing and Dusting: Don’t skip dusting the Bundt pan with flour after spraying; it’s the key to an easy release without breaking the cake’s beautiful shape.
Pricking the Cake: Those tiny holes work wonders for glaze absorption; don’t rush this step, it transforms a good cake into a great one.
Glaze Pouring: Pour the glaze slowly and evenly over the cake; patience here results in every bite being perfectly moist and flavorful.
Baking Time Check: Ovens vary, so start checking around 55 minutes. Overbaking can dry it out, and underbaking leaves batter in the middle.

How to Serve Rum Pecan Bundt Cake Recipe

Garnishes

I like a light dusting of powdered sugar or a few whole toasted pecans on top to keep it simple but pretty. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream turns it into an irresistible dessert. If you want to go all out, a drizzle of caramel sauce adds a decadent touch.

Side Dishes

This cake pairs wonderfully with a hot cup of coffee or chai tea for an afternoon treat. For brunch, serve alongside fresh fruit or a tangy yogurt parfait to cut through the richness.

Creative Ways to Present

I’ve used this Bundt cake as the centerpiece for holiday tables, topping it with edible flowers and gold leaf flakes for a festive look. For birthdays, placing sparklers in the cake is a fun surprise! And for more casual occasions, serve in wedges with colorful napkins and your favorite mugs for an inviting feel.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or store them in an airtight container at room temperature for up to 3 days. The glaze keeps the cake moist, so it still tastes fresh and yummy without refrigeration.

Freezing

If you want to freeze the cake, wrap it well in plastic wrap followed by foil to prevent freezer burn. When thawed at room temperature, it tastes just as moist as fresh. I recommend glazing after thawing for the best shine and flavor.

Reheating

I warm up slices gently in the microwave for 15-20 seconds—just enough to make the glaze slightly melty and revive that freshly-baked vibe. It’s perfect when you want to feel like you’re having a fresh slice without the wait.

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 in the batter with dark rum and skip the rum extract. The alcohol will cook off during baking, leaving behind that rich rum flavor. For the glaze, substitute the water with an equal amount of rum for an even deeper taste.

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

The vanilla pudding mix acts as a secret ingredient to keep the cake incredibly moist and tender. It helps the cake stay soft for days and enhances the overall texture without making it gummy.

Can I substitute other nuts for pecans in this rum cake?

Yes! Walnuts, almonds, or even peanuts work beautifully. Each brings a slightly different crunch and flavor, so feel free to experiment and see which you prefer.

How do I prevent the cake from sticking to the Bundt pan?

Spraying the pan well with baking spray and then dusting it with flour creates a non-stick surface. Make sure to tap out excess flour so it doesn’t create a thick coating. This method ensures your cake will release cleanly with the beautiful Bundt shape intact.

Final Thoughts

This Rum Pecan Bundt Cake Recipe is one of those special treats that comforts and impresses all at once. It’s perfect for when you want a fuss-free yet decadent dessert that feels a little fancy. I hope you enjoy baking and sharing it as much as I do—there’s something truly satisfying about seeing friends and family light up after their first bite. So grab your mixing bowl, invite some good company, and make this cake your next beloved tradition.