Imagine a moist, tender cake packed with nutty pecans and infused with just the right hint of rum — that’s exactly what you get with this Rum Pecan Bundt Cake Recipe. It’s comfort in cake form and perfect for everything from casual coffee chats to special holiday desserts.

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 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 still remember the first time I baked this Rum Pecan Bundt Cake Recipe—it filled my kitchen with the most inviting aromas of toasted nuts and warm rum. It’s the kind of cake that feels like a hug from the inside and always impresses guests without fuss.

Simplicity with a Twist: The cake mix base makes this recipe approachable but the rum and pecans elevate it beyond ordinary.
Moist and Flavorful: Adding pudding mix keeps the cake wonderfully moist and rich without extra effort.
Buttery Rum Glaze: The glaze seeps into every nook, making every slice decadently sticky and flavorful.
Perfect for Any Occasion: Whether it’s a weekend treat or a holiday centerpiece, this cake 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

This Rum Pecan Bundt Cake Recipe combines simple pantry staples with special additions that bring deep flavor and texture. Each ingredient plays a role in balancing moisture, taste, and that irresistible nutty crunch.

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: Toasting isn’t necessary because the baking brings out their natural nutty flavor and crunch in the cake base.
Yellow cake mix: Provides a tender structure and just the right sweetness — it’s the reliable backbone of this cake.
Eggs: Hold everything together and add richness.
Water: Necessary for moisture; can be partly swapped with rum for adult flavor.
Rum extract: Gives that distinctive boozy aroma without the cooking fuss or added alcohol.
Vegetable oil: Keeps the cake moist and tender but doesn’t overpower other flavors.
Vanilla pudding mix: Adds density and extra moisture, preventing dryness that sometimes happens with cake mixes.
Butter (for glaze): Creates that rich, luscious base for the sticky glaze.
Brown sugar: Brings deep caramel notes that pair perfectly with rum and pecans.
Water (for glaze): Helps dissolve the sugar and create the right glaze consistency.
Rum extract (for glaze): Reaffirms the rum flavor, making every bite layered with boozy warmth.

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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 about this Rum Pecan Bundt Cake Recipe is how easy it is to tweak. I’ve played around with different nuts and even swapped out the rum extract for real rum to see how the flavor changes — both delicious in their own right!

Variation: Using real dark rum instead of extract brings a deeper warmth and authenticity; just remember the alcohol cooks off during baking.
Nuts swap: Walnuts or almonds can be great substitutes if pecans aren’t your thing or if you want a different texture.
Gluten-free version: Try a gluten-free yellow cake mix and pudding — the results are still wonderfully moist and flavorful.

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

Step 1: Prep your pan and pecans

Start by spraying your 10-inch bundt pan with baking spray and dust it lightly with flour—this helps the cake release perfectly later. Then sprinkle the chopped pecans evenly in the bottom of the pan. I love how these nuts create a delightful crunchy layer that makes every slice extra special.

Step 2: Mix the batter

In a large bowl, whisk together your yellow cake mix, eggs, rum extract, water, vegetable oil, and vanilla pudding mix until the batter is perfectly smooth. No lumps here! I find using a whisk helps combine everything quickly without overmixing, which keeps the cake tender.

Step 3: Pour and bake

Pour the batter gently over the pecans in your prepared pan. Give the pan a few gentle taps on the counter to settle the batter evenly. Bake it in a 325ºF oven for about one hour. To know it’s done, stick a toothpick in the center — it should come out clean, and the cake should spring back when lightly pressed.

Step 4: Glaze and finish

After the cake cools in the pan for 30 minutes, turn it out onto your serving plate. Use a knife or toothpick to prick the entire cake deeply to let the glaze soak in. On the stove, melt butter and stir in brown sugar and water; boil for 5 minutes. Remove from heat, stir in rum extract, and drizzle slowly over the cake. Pouring slowly is key — you want that glaze sinking in, not just pooling.

Top Tip

After making this Rum Pecan Bundt Cake Recipe several times, I’ve learned a few tricks that make a world of difference in the final texture and flavor. These simple tips will help you get it just right every time.

Perfect pan prep: Make sure to dust your bundt pan well with flour after spraying—it’s the secret to easy release and perfect edges.
Don’t skip the pudding mix: It keeps the cake incredibly moist and tender—trust me, that extra step is worth it.
Glaze slowly: Drizzle the glaze gradually over the cake so it’s absorbed instead of dripping off.
Cooling time: Let the cake cool 30 minutes before removing and glazing—this helps it hold its shape and soak the glaze perfectly.

How to Serve Rum Pecan Bundt Cake Recipe

Garnishes

I usually keep it simple—a light dusting of powdered sugar or a sprinkle of extra chopped pecans on top adds just the right finishing touch. On special occasions, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the warm glaze.

Side Dishes

This cake shines on its own, but if you want to turn it into a full dessert feast, fresh berries or a café-style coffee are my go-tos. For brunch, I love pairing it with fresh fruit salad and a creamy latte.

Creative Ways to Present

For birthdays or holidays, I’ll sometimes dust the cake with edible gold dust or arrange candied pecans around the base for a little festive flair. It’s such a stunning cake, you don’t need to go overboard to impress.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly in plastic wrap or keep it in an airtight container. I’ve found it stays wonderfully moist for up to 3 days at room temperature, but you can refrigerate it if your kitchen is warm.

Freezing

I’ve frozen this cake successfully a few times—just wrap individual slices in foil and place them in a freezer-safe bag. When you’re ready, thaw overnight in the fridge for a quick, tasty treat later on.

Reheating

To bring back that fresh-baked warmth, I pop slices in the microwave for about 15-20 seconds. The glaze softens and the cake tastes freshly made again — just like magic!

Frequently Asked Questions:

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

Absolutely! You can replace part or all of the water with dark rum—about ½ cup rum and ½ cup water works well. Just skip the rum extract if you do this. The alcohol cooks off during baking, leaving beautiful depth of flavor.

What can I substitute if I don’t have pecans?

Walnuts and almonds are great alternatives and will give a slightly different texture and flavor but still delicious. You might even try peanuts if you want a little twist. Toast nuts lightly beforehand for extra crunch.

Is this Rum Pecan Bundt Cake Recipe difficult to make?

Not at all! The use of cake mix and pudding mix simplifies the process significantly. The most important parts are making sure you grease and flour your pan well and allow the cake to bake fully before glazing.

Can this cake be made gluten-free?

Yes, use a gluten-free yellow cake mix and gluten-free vanilla pudding mix. The texture might be slightly different but it’s still moist and delicious—perfect for those with gluten sensitivities.

Final Thoughts

This Rum Pecan Bundt Cake Recipe holds a special place in my recipe box—not just because it’s easy, but because it always brings smiles. The balance of moist cake, crunchy pecans, and that boozy glaze is pure joy. I encourage you to give it a try and watch it become a favorite in your home too.