There’s something irresistibly cozy about a bundt cake infused with warm flavors and a nutty crunch. This Rum Pecan Cake Mix Bundt Recipe blends the ease of a cake mix with the depth of rum and pecans for a dessert that’s both comforting and impressive. Trust me, once you try this, you’ll want to make it again and again.

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 Cake Mix Bundt Recipe
Top Tip
How to Serve Rum Pecan Cake Mix Bundt Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Rum Pecan Cake Mix Bundt Recipe

Why You'll Love This Recipe

This rum pecan bundt cake is my go-to when I want to whip up a dessert that tastes like it took hours but really requires minimal effort. The texture is moist with a subtle boozy kick, and the pecans add the perfect crunch.

Simple but impressive: Using a cake mix and pudding mix keeps the cake super moist and tender without any fuss.
Flavor-packed: Rum extract and pecans come together to make a flavor combo that feels both nostalgic and gourmet.
Textural contrast: The pecans at the bottom of the pan create a delightful surprise crunch when you slice into the cake.
Perfect for any occasion: Whether it’s a casual gathering or a holiday treat, this bundt recipe fits right in.

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

Every ingredient in this Rum Pecan Cake Mix Bundt Recipe has its purpose — from bringing moisture and flavor to ensuring the perfect crumb. Here’s what you need and a little about why they make such a great team.

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: These add a lovely crunch and nutty flavor that pairs beautifully with rum.
Yellow cake mix: The base for our cake, making the baking process quick without sacrificing taste.
Large eggs: Eggs help bind the ingredients and give structure to the cake.
Water: Hydrates the dry cake mix and helps keep the cake moist.
Rum extract: Provides that signature rum flavor without the alcohol—you can swap for real rum if you prefer.
Vegetable oil: Keeps the cake tender and moist since it doesn’t firm up like butter.
Vanilla pudding mix: This secret ingredient makes the cake super soft and adds a subtle vanilla richness.
Butter: Used for the glaze; it adds richness and a silky texture.
Brown sugar: Sweetens and gives the glaze a deep, caramel-like flavor.
Water (for glaze): Helps create the right consistency for the glaze to soak 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 love adapting this Rum Pecan Cake Mix Bundt Recipe depending on the occasion—throw in extra nuts or swap the glaze for a boozy chocolate drizzle. It’s all about making this recipe feel like yours.

Use real rum: I’ve tried replacing half the water with dark rum once, and the flavor really deepens—just be sure to skip the rum extract then.
Nut swaps: Walnuts or almonds work beautifully if pecans aren't your favorite or you want a change.
Gluten-free twist: Swap in a gluten-free yellow cake mix to make it suitable for friends with sensitivities.
Spice it up: I sometimes add a teaspoon of cinnamon or nutmeg to the batter for a warm, cozy touch especially in cooler months.

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

Step 1: Prepare the Pan for Crunchy Pecans

First things first: preheat your oven to 325ºF. Spray a 10” bundt pan generously with baking spray, then dust it with flour—this helps the cake release perfectly after baking. Sprinkle the chopped pecans evenly across the bottom. This step is my favorite because those nuts toast slightly in the oven and add a surprising crunch layer when you slice the cake.

Step 2: Whisk the Batter to Smooth Perfection

In a large mixing bowl, combine the cake mix, eggs, water, rum extract, vegetable oil, and the vanilla pudding mix. Whisk everything until the batter is smooth and lump-free. This usually takes about one to two minutes by hand—no special mixer needed here.

Step 3: Pour & Level for Even Baking

Pour your batter gently over the pecans in the bundt pan. To help the batter settle evenly, I usually tap the pan lightly a few times on the counter—that way, no air bubbles get stuck, and the cake bakes nice and even.

Step 4: Bake and Test for Doneness

Bake your bundt cake for about one hour. Around the 55-minute mark, poke a toothpick in the center—if it comes out clean and the cake springs back when touched lightly, it’s ready. Don’t rush this step; underbaked cake can be gummy in the center.

Step 5: Cool and Prepare for That Glaze

Once baked, let the cake cool in the pan for half an hour. Then place a serving plate on top and carefully flip it out. Use a knife or toothpick to prick deep, skinny holes all over the cake. Trust me, this is key for the glaze to soak in and make the cake extra moist and flavorful.

Step 6: Make the Rum-Infused Glaze

In a small saucepan, melt the butter over medium heat. Add the brown sugar and water, stirring constantly until it reaches a boil. Let it boil gently for about 5 minutes—this helps the glaze thicken slightly. Remove from heat and stir in the rum extract, then drizzle it slowly over your cake, giving it time to absorb.

Top Tip

From baking this Rum Pecan Cake Mix Bundt Recipe plenty of times, I’ve picked up a few tricks that make the difference between a so-so bundt and a showstopper.

Pan preparation: Don’t skip dusting the bundt pan with flour after spraying—it ensures your cake pops out with a clean shape and perfect edges.
Slow glaze drizzle: Pour the glaze slowly so it sinks in, rather than pools on top—this keeps every bite moist, not soggy.
Cooling time: Let the cake cool before flipping; flipping too warm can cause it to break or stick.
Use fresh pecans: Freshly chopped pecans provide better flavor and crunch compared to pre-chopped packaged nuts.

How to Serve Rum Pecan Cake Mix Bundt Recipe

Garnishes

I usually sprinkle a few extra toasted pecan halves on top of the glazed bundt for a pretty, rustic look. Sometimes a light dusting of powdered sugar works wonders, especially if you’re serving it at a brunch or tea party.

Side Dishes

This cake is rich and flavorful, so I like pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. A fresh fruit platter with berries or sliced apples nearby also adds a refreshing contrast.

Creative Ways to Present

Having made this cake for holiday dinners, I’ve found that serving it on a wooden cake stand surrounded by fresh seasonal fruits and sprigs of rosemary makes the presentation festive and inviting. You can even drizzle some melted chocolate over the glaze for a decadent finish that guests adore.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover cake tightly covered at room temperature for up to three days. It keeps moist and flavorful without drying out. If your kitchen is warm, wrapping it in plastic wrap and storing it in the fridge works well too, though I bring it back to room temp before serving.

Freezing

I’ve frozen slices wrapped in plastic wrap and then foil for up to a month. When thawing, I just let them sit at room temperature for a few hours or heat gently in the oven, and the cake tastes just as good as fresh.

Reheating

To reheat leftover cake, I pop slices in the microwave for 15-20 seconds or warm them in a low oven at 300ºF wrapped loosely in foil—this brings back that fresh-baked softness and lets the glaze soften up beautifully again.

Frequently Asked Questions:

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

Absolutely! Replace half the water with dark rum and skip the rum extract in the batter. For the glaze, swap the water for rum as well. The alcohol cooks off during baking and boiling the glaze, leaving you with rich rum flavor.

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

Make sure to spray the bundt pan very well with baking spray and dust it with flour. Tap out the excess flour. Properly preparing the pan is key to getting your Rum Pecan Cake Mix Bundt Recipe to release cleanly.

Can I substitute other nuts for the pecans?

Yes! Walnuts, almonds, or even peanuts can be used instead of pecans, giving the cake a slightly different but equally delicious nutty flavor.

Why do I need to prick the cake before glazing?

Pricking the cake all over with a toothpick or knife creates small channels where the glaze can seep in, ensuring every bite is moist and flavorful, rather than just having glaze sit on top.

Final Thoughts

Honestly, this Rum Pecan Cake Mix Bundt Recipe has saved me on more than one occasion when I needed to bring something special but didn’t have hours to bake. Its balance of convenience and taste is something I cherish—and I’m confident you’ll feel the same once you take that first warm slice. Give it a try, and you might find this becoming your new favorite bundt cake recipe too!