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–+ servings
Rum Glazed Pecan Cake
This moist and flavorful Rum-Glazed Pecan Cake blends the richness of yellow cake with a warm vanilla pudding base and the nutty crunch of pecans or walnuts. Infused with dark rum and topped with a buttery sugar-rum glaze, this cake is both decadent and nostalgic. Often made in a Bundt or tube pan, it’s perfect for gatherings, holidays, or whenever you want to impress with minimal effort. The glaze soaks into the warm cake, giving it a lush, melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling and Glazing 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

Ingredients
  

For the Cake:

  • 1 cup chopped pecans ( or walnuts)
  • 18½ oz yellow cake mix (1 package)
  • 3¾ oz Jell-O instant vanilla pudding mix (1 package)
  • 4 eggs
  • ½ cup cold water
  • ½ cup vegetable oil
  • ½ cup dark rum

For the Glaze:

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

Instructions
 

Step 1: Prepare Pan and Nuts

  • Preheat oven to 325°F.
  • Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
  • Sprinkle chopped nuts evenly over the bottom of the pan.

Step 2: Make the Cake Batter

  • In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and rum.
  • Mix until well blended and smooth.
  • Pour batter over the nuts in the prepared pan.

Step 3: Bake the Cake

  • Bake at 325°F for 1 hour.
  • Remove from oven and cool in pan for about 10 minutes.
  • Invert onto a serving plate.

Step 4: Make the Glaze

  • In a saucepan, melt butter with water and sugar.
  • Bring to a boil and cook for 5 minutes, stirring constantly.
  • Remove from heat and stir in rum.

Step 5: Apply the Glaze

  • Prick the top and sides of the warm cake with a skewer or toothpick.
  • Spoon and brush the glaze slowly over the cake, allowing it to soak in.
  • Repeat until all glaze is used.

Tips

  • Substitute bourbon for rum for a different depth of flavor.
  • Use chopped almonds or hazelnuts for variation.
  • Add a pinch of cinnamon to the batter for warmth.
  • Garnish the top with glazed pecans or powdered sugar.
  • Serve with whipped cream or vanilla ice cream.
  • Store leftovers covered at room temperature or refrigerate for longer keeping.

Nutrition

Calories: 420kcalCarbohydrates: 44gProtein: 4gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 65mgSodium: 310mgPotassium: 110mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 60mgIron: 1.2mg
Keyword bundt cake, classic dessert, holiday cake, nut cake, retro baking, rum glaze, vintage dessert
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