Easy Moist Rum Cake

A glazed bundt rum cake topped with pecans on a serving plate.

This easy Rum Cake is buttery, ultra-moist, and soaked in a warm rum glaze with toasted pecans baked right in. A make-ahead bundt that feeds a crowd!

Course Dessert

Cuisine American

Keyword Rum Cake

Prep Time 30

Cook Time 1

Servings servings

Calories 608kcal

Author Jason Decker

Ingredients

1 cup chopped pecans
1 box yellow cake mix
3.5 ounce box instant vanilla pudding mix
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup rum

Glaze

12 tablespoons butter
1/4 cup water
1 1/2 cup granulated sugar
3/4 cup rum

Instructions

Preheat oven to 325 degrees.
Grease and flour a bundt cake pan well.
Sprinkle the pecans all over the bottom of the pan.
1 cup chopped pecans
Mix the cake mix, pudding mix, eggs, water, oil, and rum in a large mixing bowl until well combined.
1 box yellow cake mix, 3.5 ounce box instant vanilla pudding mix, 4 large eggs, 1/2 cup water, 1/2 cup vegetable oil, 1/2 cup rum
Pour the batter carefully into the pan over the pecans.
Bake for 45 minutes to 1 hour until a toothpick inserted comes out clean.
Meanwhile, make the glaze. In a medium saucepan, melt the butter.
12 tablespoons butter
Stir in the water and sugar.
1/4 cup water, 1 1/2 cup granulated sugar
Bring up to a boil for 4 to 5 minutes, stirring constantly.
Remove the pan from the heat and add the rum.
3/4 cup rum
When you remove the cake from the oven, immediately drizzle 1/3 of the glaze onto the cake.
Let the cake cool for 10-15 minutes.
Gently Invert the cake onto your serving plate.
Gently poke the cake with a fork or toothpick all over the cake.
Drizzle the rest of the glaze all over the cake.
Let the cake cool completely and soak in all the glaze. Serve slightly warm or at room temperature.

Notes

Grease the Bundt Pan Well: Make sure to grease and flour every nook and cranny of your bundt pan to prevent sticking.
Use Room Temperature Ingredients: Eggs and other ingredients mix better when at room temperature, leading to a smoother cake batter.
Poke Holes Carefully: When pouring the glaze, gently poke holes in the top of the cake with a fork or toothpick to help it soak in.
Let the Cake Cool Slightly Before Inverting: Allowing the cake to cool for 10-15 minutes helps it come out of the pan more easily.
Stir the Glaze Constantly: When making the rum glaze, stir it constantly over medium heat to prevent burning.
Serve with Extra Glaze: Keep some of the rum glaze to drizzle over slices when serving for extra moistness.

Nutrition