Description
This Cake Mix Rum Bundt Cake is a delightful dessert featuring a moist yellow cake infused with rum extract and topped with a rich buttery rum glaze. Chopped pecans nestled at the base add a delightful crunch, making it a perfect treat for special occasions or cozy gatherings.
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” bundt pan with baking spray then dust it with flour. Tap out any excess flour to prevent sticking.
- Add pecans: Sprinkle the chopped pecans evenly in the bottom of the prepared bundt pan and set aside.
- Mix cake batter: In a large mixing bowl, add the cake mix, eggs, water, rum extract, vegetable oil, and vanilla pudding mix. Whisk together until the batter is smooth and well combined.
- Pour batter: Pour the batter over the chopped pecans in the bundt pan. Gently tap the bundt pan on your counter to level the batter evenly.
- 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 cake should also spring back to the touch in the center.
- 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 prick the cake all over, making thin, deep cuts across the entire surface to help the glaze soak in.
- 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.
- Add rum extract to glaze: Remove the glaze from heat and stir in the rum extract thoroughly.
- Glaze the cake: Slowly drizzle the warm glaze over the bundt cake, allowing it to soak into the cake rather than pooling. Pour slowly for best absorption.
- Serve: Slice and enjoy the cake while it is warm for the best flavor and texture.
Notes
- If you prefer real rum, substitute ½ cup dark rum and ½ cup water in place of the 1 cup water in the cake batter, and omit the rum extract. For the glaze, replace the ¼ cup water with ¼ cup dark rum. The alcohol cooks off during baking and boiling.
- You can replace pecans with walnuts, almonds, or peanuts according to your preference.
- Ensure the glaze is drizzled slowly for better absorption into the cake to avoid excess pooling.
- Allow the cake to cool properly before glazing to help the glaze soak in effectively.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
