There's something absolutely magical about a moist, nutty bundt cake soaked with a boozy glaze that just melts in your mouth. This Rum Pecan Bundt Cake Recipe hits all the right notes — from the rich pecans to that warm rum flavor — making it a welcome treat any time of year.

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've made this Rum Pecan Bundt Cake so many times for gatherings and cozy afternoons, and it never disappoints. It’s deceptively easy yet tastes like you spent hours in the kitchen, plus it brings a special warmth from the rum that just feels comforting.

Simple Prep: You can whip this up quickly using a cake mix with just a few extra ingredients, saving you time on busy days.
Rich Flavor: The combination of pecans and rum creates a perfect balance of crunchy texture and warm sweetness.
Moist and Tender: Thanks to the vanilla pudding mix and rum-infused glaze, the cake stays wonderfully moist and sliceable.
Showstopper Presentation: Serving this from a bundt pan adds that classic shape which feels extra special when doling out dessert.

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

The magic of this Rum Pecan Bundt Cake Recipe lies in the mix of simple, pantry staples that come together to create something truly special. Each ingredient plays its part, whether it’s texture, flavor, or helping that signature moist crumb.

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 add a satisfying crunch and nutty depth that pairs beautifully with rum.
Yellow cake mix: Using a quality cake mix keeps things easy and reliable, guaranteeing a tender crumb every time.
Large eggs: Provide structure and richness to the batter.
Water: Hydrates the cake mix but can be partially swapped with rum for flavor.
Rum extract: Packs the warm, boozy flavor without any alcohol—great if you want the taste without the buzz.
Vegetable oil: Keeps the cake moist without weighing it down like butter might.
Vanilla pudding mix: This little secret keeps the cake super moist and adds subtle vanilla undertones.
Butter (for glaze): Creates a rich base that blends with brown sugar for a luscious, sticky glaze.
Brown sugar: Adds deep caramel notes that complement the pecans and rum.
Water (for glaze): Helps dissolve the sugar and balance the thickness of the glaze.
Rum extract (for glaze): Enhances the glaze with that signature warm flavor.

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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

One of my favorite things is how flexible this Rum Pecan Bundt Cake Recipe is. You can easily dial up or down the rum flavor depending on your mood, or swap out nuts to suit your taste or what you have on hand.

Variation: I sometimes replace the pecans with walnuts for a slightly earthier flavor, and they work just as well. And for an adult-only version, swapping water for actual dark rum gives it a delightful kick and aroma.
Dietary swaps: You can use a gluten-free cake mix if that’s what you need—just be sure the pudding mix is gluten-free too.
Flavor twists: Adding a sprinkle of cinnamon or a splash of bourbon along with the rum extract can add a cozy winter vibe.

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

Step 1: Prep Your Pan & Pecans

Start by preheating your oven to 325ºF and grabbing a 10-inch bundt pan. I like to spray it very well with baking spray and then dust it lightly with flour — it’s the best trick to ensure your cake releases perfectly without a single crumb stuck. Then sprinkle the chopped pecans evenly across the bottom. They’ll toast up just a bit as the cake bakes, adding extra crunch and flavor.

Step 2: Whisk Together the Batter

In a large bowl, whisk together the yellow cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix until smooth and shiny. The pudding mix is my secret weapon—it keeps every bite tender and moist, no drying out here! Make sure no lumps remain for that perfect texture.

Step 3: Pour & Bake

Pour your batter gently over the pecans in the bundt pan, then give the pan a few gentle taps on your countertop to level the batter and get any hidden air bubbles out. Pop it in the oven, and bake for about an hour. You’ll know it’s done when a toothpick poked in the center comes out clean, and the cake feels springy when you press the top.

Step 4: Make the Glaze & Soak In

While the cake cools in the pan for about 30 minutes, start your glaze. Melt butter in a small saucepan over medium heat, then stir in brown sugar and water. Bring it to a boil and let it bubble for 5 full minutes—this thickens and caramelizes the glaze beautifully. Off the heat, stir in the rum extract for that signature flavor.

Step 5: Glaze & Serve

Flip the cake onto a plate, and use a knife or toothpick to prick the surface all over—this little trick lets the glaze seep deep so every bite is luscious. Slowly drizzle the warm glaze all over the cake, going gentle so it absorbs instead of puddling on the plate. Slice while warm, and get ready for compliments!

Top Tip

From making this Rum Pecan Bundt Cake Recipe dozens of times, I’ve learned a few little tweaks that turn it from great to unforgettable.

Pan Prep is Key: Don’t skip dusting your bundt pan with flour after spraying—it’s the golden rule for a smooth release.
Don’t Rush Glazing: Let your cake cool enough to firm up but still warm when glazing so the syrup soaks in beautifully.
Even Batter Distribution: Tapping the pan gently helps prevent uneven baking and keeps your cake’s texture perfect.
Use Fresh Nuts: Freshly chopped pecans give the best crunch and flavor; stale nuts won’t do justice in this recipe.

How to Serve Rum Pecan Bundt Cake Recipe

Garnishes

I love adding a sprinkle of extra chopped pecans or a light dusting of powdered sugar just before serving—it adds a pretty finishing touch and a little extra nuttiness. Sometimes I even top with a dollop of whipped cream or a scoop of vanilla ice cream to turn it into dessert heaven.

Side Dishes

This cake pairs wonderfully with a hot cup of coffee or spiced tea. For an indulgent brunch or holiday spread, serve alongside fresh fruit or a light citrus salad to balance the sweetness.

Creative Ways to Present

For special occasions, I sometimes drizzle a bit of melted chocolate over the glaze for extra decadence or set the bundt on a decorative cake stand adorned with edible flowers and greenery. It turns a humble cake mix recipe into a centerpiece.

Make Ahead and Storage

Storing Leftovers

I keep leftover Rum Pecan Bundt Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. The glaze soaks in over time, making slices even more flavorful the next day!

Freezing

To freeze, I wrap the whole cake well in plastic wrap and then in foil, freezing for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving. It holds up amazingly well without drying out.

Reheating

A quick zap in the microwave for 15-20 seconds revives the cake’s moistness and warm flavors perfectly. Just be careful not to overheat it, or the texture can get a little rubbery.

Frequently Asked Questions:

Can I use real rum instead of rum extract?

Absolutely! You can replace half the water called for in the recipe with dark rum and skip the rum extract entirely. The alcohol will cook off during baking and glazing, leaving a deeper rum flavor. Just be sure to boil the glaze to cook off the alcohol as well.

What if I don’t have a bundt pan?

You can bake this in a regular tube pan or even a loaf pan, though baking times may vary slightly. The key is to test doneness with a toothpick. The classic bundt shape just gives an impressive presentation and helps with baking evenness.

Can I substitute other nuts for pecans?

Yes! Walnuts, almonds, or even peanuts are delicious alternatives and can be swapped in equal amounts. Just make sure to chop them well and use fresh nuts for the best flavor and texture.

Why do we use pudding mix in the cake?

The pudding mix helps keep the cake moist and tender, adding a richness that offsets the drier nature of a cake mix. It’s a simple trick to elevate this cake from ordinary to extraordinary.

Final Thoughts

Making this Rum Pecan Bundt Cake Recipe has been a joyful ritual for me, whether for casual get-togethers or holidays. It’s so approachable but delivers big on flavor and comfort. I hope you try it soon—you’ll have a crowd-pleaser that feels like a warm hug on a plate, just like it does in my kitchen every time.