Pecan Rum Cake

This classic rum cake is made easy with the help of a box cake mix. The bundt cake is soaked with a delicious butter rum sauce and garnished with pecans. This pecan rum cake is a festive dessert you can enjoy the entire holiday season.

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: 12 slices

Equipment

fluted bunt pan (12 cup capacity)

Ingredients

Pecan Cake

1 cup chopped pecans
1 package yellow cake mix 15.25 ounce
1 package instant vanilla pudding mix 3.5 ounce
½ cup rum
4 eggs large, room temperature
½ cup water
½ cup vegetable oil

Rum Glaze

½ cup unsalted butter
2 tablespoons water
½ cup granulated sugar
¼ cup rum

Instructions

Pecan Cake

Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your cake. Spray your bunt pan with baking spray and sprinkle the pecans in the bottom of the pan.
In a large bowl, combine the cake mix and pudding mix with a whisk. In a medium bowl, whisk together the rum, eggs, water, and oil. Pour the wet ingredients into the dry and stir until just combined. Do not overmix the batter. Spoon the batter over the nuts into the pan.
Bake the cake for approximately 60 minutes. The cake is done when a toothpick inserted comes out clean. Leave the cake in the pan to cool while you make the glaze.

Rum Glaze

First, melt the butter in a medium saucepan over low heat. Add 2 tablespoons of water and ½ cup sugar. Bring everything to a boil and then simmer for five minutes, stirring constantly. Remove the pan from the heat, and pour in the ¼ cup of rum.
Use a long skewer to poke holes all over the cake (it should still be in the pan). Very slowly, pour the glaze over the cake, allowing it to soak in. Cover the pan loosely with aluminum foil and allow the cake to sit at room temperature for 3 hours (up to overnight).
When ready to serve, invert the cake onto your serving platter.

Heather's Helpful Hints

Rum: I prefer dark rum in this recipe. However, you should add whatever your favorite rum is since that will be a predominant flavor in the cake. If you are abstaining from alcohol, simply use non-alcoholic rum instead.
Pecans: you can substitute pecans with walnut or any other nut in this recipe.
Box Cake Mix: I've always used Duncan Hines yellow cake mix in this recipe. You'd likely be fine with whatever you can find. This is just my favorite! If your cake mix has lumps, run it through a sifter before mixing with the wet ingredients.
Pudding Mix: Feel free to get creative with the pudding mix. I think caramel or butterscotch would be delicious in this cake.
Releasing the Cake: If you are having trouble releasing the cake, place it in a 325-degree oven for 5-10 minutes. This should warm things up enough for the cake to release.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!