Description
A moist and flavorful Cake Mix Rum Bundt Cake featuring a yellow cake mix enhanced with rum extract and vanilla pudding mix, topped with a rich rum-infused brown sugar glaze and crunchy pecans for a delightful texture contrast.
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
- Preheat and Prepare Pan: Preheat your oven to 325ºF. Spray a 10” bundt pan with baking spray then dust it with flour. Tap out any excess flour.
- Add Pecans: Sprinkle the chopped pecans in the bottom of the prepared bundt pan and set aside.
- Mix Batter: Add the cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix to a large mixing bowl and whisk together until smooth.
- Fill Pan: Pour the batter into the bundt pan over the chopped pecans. Gently tap the bundt pan on your counter to level the batter inside the pan.
- Bake Cake: Bake in the preheated oven for one hour. Check doneness by inserting a toothpick into the center; it should come out clean and the cake spring back to the touch.
- Cool Cake: Let the bundt cake cool in the pan for about 30 minutes, then invert it onto a serving plate.
- Prick Cake: Use a knife or toothpick to prick the cake all over, making skinny, deep cuts across the entire surface to help the glaze absorb.
- Make Glaze: Melt the butter in a small saucepan over medium heat. Add the brown sugar and water, and bring the mixture to a boil while stirring constantly. Boil the glaze for 5 minutes.
- Add Rum Extract: Remove the glaze from heat and stir in the rum extract.
- Glaze Cake: Slowly drizzle the warm glaze over the bundt cake, allowing it to soak in gradually instead of pooling at the bottom.
- Serve: Slice and enjoy the cake while it is warm for the best flavor and texture.
Notes
- To use real rum instead of rum extract, replace the 1 cup of water with ½ cup dark rum and ½ cup water in the cake batter, omitting the rum extract. Use ¼ cup dark rum instead of water in the glaze. The alcohol will cook off during baking and boiling of the glaze.
- Swap pecans with walnuts, almonds, or peanuts for varying nutty flavors and textures.
- Ensure to prick the cake thoroughly before glazing to allow deeper absorption of the glaze for moistness.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
