Cake Mix Rum Bundt Cake

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Cake Mix Rum Bundt Cake is light, moist, and soaked in a mouth-watering rum-infused glaze! Topped with a chopped pecan topping, it's oh-so-delicious and made with the added convenience of cake mix and pudding mix for a failproof dessert.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: Dessert

Keyword: Cake Mix Rum Bundt Cake

Servings: servings

Calories: 432kcal

Author: Kasey Schwartz

Equipment

Large mixing bowl
whisk
bundt pan
Small pot
Measuring cup
measuring spoons
Baking spray

Ingredients

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 your oven to 325ºF. Spray a 10” bundt pan with baking spray then dust it with flour. Tap out any excess flour.
Sprinkle the chopped pecans in the bottom of the prepared bundt pan and set aside.
1 cup chopped pecans
Add the cake mix, eggs, water, rum extract, oil and vanilla pudding mix to a large mixing bowl and whisk together until smooth.
1 box, 4 large eggs, 1 Tablespoon rum extract, 1 cup water, ½ cup vegetable oil, 1 box
Pour the batter into the bundt pan on top of the chopped pecans. Gently tap the bundt pan on your counter to make the batter even inside the pan.
Bake the cake in the preheated oven for one hour. A toothpick inserted into the center of the cake should come out cleanly and the center of the cake should spring back to the touch.
Let the bundt cake cool for about 30 minutes in the pan then flip it out on to a serving plate.
Use a knife or toothpick to prick the cake all over, making skinny, deep cuts across the entire cake.
Add the butter to a small sauce pan and let it melt over medium heat. Add the brown sugar and water to the pot and bring the mix to a boil, stirring constantly. Let the glaze boil for 5 minutes.
½ cup butter, ½ cup brown sugar, ¼ cup water
Remove the glaze from the stovetop and stir in the run extract.
1 teaspoon rum extract
Slowly drizzle the glaze over the bunt cake letting it soak into the cake as you pour. Go nice and slow so the glaze can absorb into the cake and not pool at the bottom of the plate.
Slice and enjoy the cake while it is nice and warm!

Notes

If you would like to use real rum to make this cake, replace the 1 cup of water in the recipe for ½ cup or dark rum and ½ cup of water then eliminate the rum extract from the cake recipe. You can also make the glaze with ¼ cup of dark rum rather than water. The alcohol in the rum will cook off as the glaze boils and as the cake bakes.
Replace the pecans with walnuts, almonds or peanuts.

Nutrition