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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
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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
Author: Meggen Wilson

Ingredients

  • 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
  • ⅔ 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
  • ⅔ cup dark rum

Instructions

  • 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.

Notes

  • 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.

Nutrition

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