Description
This Cake Mix Rum Bundt Cake is a moist and flavorful dessert featuring a yellow cake mix enhanced with rum extract and chopped pecans. Topped with a rich brown sugar and rum glaze, this bundt cake is perfect for any occasion and easy to prepare.
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 Bundt Pan: Preheat your oven to 325ºF. Spray a 10-inch bundt pan with baking spray and dust it with flour. Tap out any excess flour. Sprinkle the chopped pecans evenly over the bottom of the prepared bundt pan and set aside.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, water, rum extract, and vegetable oil. Whisk everything together until the batter is smooth and well incorporated.
- Fill the Pan: Pour the batter over the pecans in the bundt pan. Gently tap the pan on your countertop a few times to evenly distribute the batter and remove air bubbles.
- Bake the Cake: Bake the cake in the preheated oven for 1 hour. Test doneness by inserting a toothpick into the center; it should come out clean. The center of the cake should spring back when lightly pressed.
- Cool the Cake: Allow the bundt cake to cool for about 30 minutes in the pan. Then carefully invert it onto a serving plate.
- Prick the Cake: Use a knife or toothpick to poke skinny, deep cuts all over the cake. This will help the glaze absorb better.
- Make the Glaze: In a small saucepan over medium heat, melt the butter. Add the brown sugar and water, stirring constantly. Bring the mixture to a boil and let it boil for 5 minutes while stirring continuously.
- Add Rum Extract and Glaze the Cake: Remove the saucepan from heat and stir in the rum extract. Slowly drizzle the warm glaze all over the cake, allowing it to soak in gradually to avoid pooling.
- Serve: Slice the cake and enjoy it while it is warm for the best flavor and texture.
Notes
- To use real rum, replace ½ cup of water in the cake batter with ½ cup dark rum and omit the rum extract. Similarly, substitute ¼ cup of dark rum for the ¼ cup water in the glaze.
- The alcohol in the rum will cook off during baking and boiling of the glaze, leaving behind the flavor.
- You can substitute the pecans with walnuts, almonds, or peanuts according to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
