Description
This Cake Mix Rum Bundt Cake combines the convenience of a yellow cake mix with the rich flavors of rum extract and chopped pecans. Topped with a buttery brown sugar glaze infused with rum, this moist and flavorful bundt cake is perfect for dessert or special occasions.
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-inch bundt pan with baking spray and dust it with flour, tapping out any excess flour. Sprinkle the chopped pecans evenly in the bottom of the prepared bundt pan and set aside.
- Mix the batter: In a large mixing bowl, whisk together the yellow cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix until smooth and well combined.
- Fill the pan: Pour the batter over the pecans in the bundt pan. Gently tap the pan on the counter to level the batter evenly inside the pan.
- Bake the cake: Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean and the cake springs back to the touch.
- Cool and remove cake: Allow the cake to cool in the pan for about 30 minutes. Then carefully invert the bundt pan onto a serving plate to release the cake.
- Prick the cake: Use a knife or toothpick to prick skinny, deep holes all over the surface of the cake to help the glaze soak in better.
- Prepare the glaze: In a small saucepan over medium heat, melt the butter. Add the brown sugar and water, stirring constantly, then bring the mixture to a boil. Let it boil for 5 minutes, then remove from heat and stir in the rum extract.
- Glaze the cake: Slowly drizzle the warm glaze over the bundt cake, allowing it to soak in gradually rather than pooling at the bottom.
- Serve: Slice and enjoy the cake while it is warm for the best flavor and texture.
Notes
- If you prefer to use real rum, replace the 1 cup of water in the cake batter with ½ cup dark rum and ½ cup water, and omit the rum extract from the cake.
- You can also make the glaze with ¼ cup dark rum instead of water; the alcohol will cook off as the glaze boils and the cake bakes.
- Substitute pecans with walnuts, almonds, or peanuts if desired for different nutty flavors.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg
