Handwritten recipe card for Rum Cake from June Nelson
by: salvagedrecipes

Rum Cake with Butter Glaze and Pecans from June Nelson

Rum Cake from June Nelson
Rum cake became especially popular in mid-20th century American kitchens, often appearing at holiday gatherings and potlucks. This version reflects the convenience era of baking, using boxed cake mix paired with a rich, buttery rum glaze that soaks into the cake. The addition of pecans in the bottom of a Bundt pan gives it a nutty crunch and a visually appealing finish once inverted. The glaze, simmered briefly and infused with rum, creates a moist, flavorful cake with a slightly caramelized exterior. It’s beloved for its balance of simplicity and indulgence, easy enough for everyday baking, yet elegant enough for celebrations.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

Ingredients
  

Cake:

  • 1 cup chopped pecans
  • 1 box yellow cake mix
  • 3 eggs
  • ⅓ cup vegetable oil
  • ½ cup water
  • ½ cup rum

Glaze:

  • ¼ lb butter (melted)
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup rum

Instructions
 

Step 1: Prepare Pan

  • Grease and flour a Bundt pan
  • Sprinkle chopped pecans evenly in the bottom

Step 2: Mix Batter

  • Combine cake mix, eggs, oil, water, and rum in a bowl
  • Beat for 2 minutes at medium speed

Step 3: Fill Pan

  • Pour batter over the pecans in the prepared pan

Step 4: Bake Cake

  • Bake in a preheated 325°F oven for about 1 hour

Step 5: Cool and Remove

  • Allow cake to cool slightly
  • Turn out onto a serving plate

Step 6: Prepare Glaze

  • In a saucepan, combine butter, water, and sugar
  • Bring to a boil and cook for 5 minutes

Step 7: Add Rum to Glaze

  • Remove from heat
  • Stir in rum

Step 8: Soak Cake

  • Prick holes all over the cake
  • Slowly drizzle glaze over top and sides until fully absorbed

Step 9: Serve

  • Serve warm or at room temperature

Tips

  • Substitute walnuts for pecans for a different nutty flavor
  • Use dark rum for a deeper, richer taste
  • Add a teaspoon of vanilla extract to the batter
  • Dust with powdered sugar before serving for presentation
  • Let cake sit overnight for even better flavor absorption
  • Add a pinch of cinnamon or nutmeg for warmth
  • Use a non-stick Bundt pan for easier release
  • Reduce rum slightly for a milder flavor
  • Serve with whipped cream or vanilla ice cream

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 4gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 65mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 350IUCalcium: 40mgIron: 1.2mg
Keyword bundt cake, comfort food, glazed cake, holiday dessert, pecans, retro recipes, rum cake, vintage baking
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