Box Mix Simple Rum Glazed Bundt Cake with Pecans

A box mix turned into a festive cake: spiked with rum and filled with a layer of pecans that could not be easier to bake.

a baked bundt cake on a cake stand

How to make this box mix simple rum glazed bundt cake:

  • Pre heat your oven to 325. Butter and flour your bundt pan
  • Sprinkle chopped nuts on the bottom of the prepared bundt pan
  • Mix the cake mix, Pudding mix, flour, sugar, eggs, canola oil, and rum. Pour the batter over the nuts and bake for 30 minutes.
  • Make the glaze while the cake is baking- bring to a boil, water, sugar, butter, salt and rum.
  • Once the cake is finished baking, invert onto a cake plate, poke holes all over and pour the hot rum glaze all over the cake.
a slice of yellow bundt cake on a blue plate with a sterling silver fork

Ingredients for this recipe:

  • Yellow cake mix
  • vanilla cook and serve pudding mix- not instant
  • eggs
  • unsalted butter
  • pecans
  • canola oil
  • water
  • sugar
  • flour
  • kosher salt
  • dark rum
a counter of cake ingredients like a pyrex measuring cup filled with ice and water, a thick glass bowl of flour and sugar , a bowl of pecan halves, a pyrex measuring cup of vegetable oil and a small bowl of eggs

Why this recipe works:

  • Old recipe- It was way too sweet. The glaze from the 1970’s was packed with a heaping 1 cup of sugar. Add in the rum and the glaze is much too sweet. We cut the sugar in half and added 2 more tablespoons of butter.
  • We added in more pecans- more nuts gave the box cake a deeper flavor.
  • Dark rum AND More rum- rum means smokey taste and it is much more balanced with the reduced sugar.
  • The manufacturer’s are making cake boxes 3-4 oz smaller than when we were kids. The classic recipe called for an 18 oz. box of yellow cake mix and my grocery store sells box mixes that are a mere 15.25 oz. I added in an extra 2/3 cup of all purpose flour and 1/4 cup extra sugar and used the large box of Cook & Serve Jell-O pudding mix and not the small.
A bottle of rum next to a small bowl of eggs and a glass bowl with flour and sugar. A box of Jell-o pudding mix is in the background with other cake ingredients


  • Do not use Pam Spray to coat your bundt pan: It will pool at the bottom of the pan and leave a burned taste to your batter and the nuts. I used Baker’s Joy Cooking spray. Butter and flour the bundt pan well if you do not have Baker’s Joy.
  • Do not over bake the cake. the pecans can dry out and burn.
  • When you turn out the cake, place strips of parchment paper around the edges. Once you pour the glaze and it sets, remove the parchment strips for easy clean up.
  • I used Duncan Hines yellow cake mix. It was very moist.
  • I used Jell-O brand pudding mix.
a bundt pan filled with batter

Equipment needed for this recipe:

  • 12 cup bundt pan- buy my favorite here.
  • plate stand
  • bamboo/wooden cake testers
a baked cake in a bundt pan
invert as soon as it comes out of the oven

Other great dessert recipes with nuts:

a ladle of hot rum glaze being poured over a warm bundt cake on a glass stand

a baked bundt cake on a cake stand

Simple Rum Glazed Bundt Cake with Pecans

A simple box mix recipe elevated with rum, pecans and a moist glaze
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: simple rum bundt cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 475kcal


  • 1 cup pecans chopped
  • 15.25 oz box yellow cake mix
  • 5.1 oz Vanilla Cook & Serve pudding box mix I used Jell-O Brand
  • cup all purpose flour , plus more for the pan
  • ¼ cup granulated sugar
  • 4 large eggs , beaten
  • ½ cup water ice cold
  • ½ cup canola oil
  • ½ cup dark rum

For the glaze

  • ¼ lb unsalted butter , PLUS 2 TBSP
  • ¼ cup water
  • ½ cup granulated sugar
  • ½ tsp Kosher salt
  • cup dark rum


  • Pre heat the oven to 325 degrees. Butter and flour a 12-cup Bundt pan. Sprinkle the 1 cup chopped pecans into the bottom of the pan.
  • Mix all the cake ingredients (cake mix through the 1/2 cup dark rum) together, taking care not to over mix- a few lumps are fine. Pour the batter over the nuts. Bake for 30-35 minutes or until a cake tester inserted comes out clean. Let the cake rest in the pan for 5 minutes. Invert the cake onto a rimmed cake plate. Poke the cake all over with the bamboo skewer/long toothpick or cake tester.
  • While the cake is baking, with about 10 minutes left to bake, melt butter, water, sugar and salt in a small saucepan. Let come to a boil . Whisk frequently for 5 minutes. Remove the glaze from the heat and stir in 2/3 cup dark rum.
  • Spoon the hot glaze all over the top and sides of the cake. Serve as is or with ice cream or freshly whipped heavy cream.


  • If you do not want to use rum, you could substitute apple cider although the cake will have an entirely different taste profile. Boil the cider with the other glaze ingredients.
  • To store, keep under a glass cake plate dome for several days. To Freeze: Wrap in a double layer of plastic wrap and freeze up to 3 months.
  • Make an extra batch of glaze and pour over ice cream when serving the cake for even more rum flavor.


Calories: 475kcal | Carbohydrates: 51g | Protein: 4.9g | Fat: 27.7g | Saturated Fat: 8.3g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 10.7g | Trans Fat: 0.1g | Cholesterol: 87.3mg | Sodium: 396mg | Potassium: 82.4mg | Fiber: 1.4g | Sugar: 30.5g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 9.3mg | Iron: 8.8mg

I know what you are thinking: really a box mix cake recipe?

From this food blog?

But I was waxing nostalgia remembering the 1970’s when every mom baked the “Bacardi Rum Cake” during the holidays. It was made with Jell-O instant pudding and yellow box cake mix and a ton of booze. I think I must have ingested a few shots as a child not having any ideates cake was full of liquor.

I wanted to re-create this cake and see if it was as good as I remember.

It is.

It is a fantastic cake.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating