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5.0 from 30 votes

Pecan Butter Rum Cake Recipe

Deliciously easy and decadent pecan butter rum cake recipe! This is my most requested cake recipe ever, you can just barely taste the rum!

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 12
Calories: 407 kcal
Course: Dessert
Cuisine: American

Ingredients

  • one package of yellow cake mix OR butter pecan which is what I prefer
  • one package of vanilla pudding
  • 1 cup of chopped pecans
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup of oil
  • 1/2 cup of Bacardi amber rum or 1873
Cake Glaze Ingredients
  • 1/4 pound of butter
  • 1/4 cup of water
  • 1 cup of sugar
  • 1/2  cup of Bacardi amber rum
Extra Rum Icing Glaze for Serving:
  • 2 tablespoons salted butter melted
  • 1 cup of icing sugar
  • 1/2 teaspoon rum flavouring
  • 3-4 tablespoons of heavy cream or milk
  • Top with toasted pecans if you like!

Instructions

    Cup of Yum
  1. Grease and flour a bundt pan and set aside. Pre-heat your oven to 350 degrees F.
  2. In a large mixing bowl, combine the ingredients (excepting pecans) and beat until smooth, around two minutes.
  3. Pour into the prepared bundt pan. Stir in the cup of pecans until they are mid-way through the batter. ( I do this to prevent them from being on top. Most recipes have them on the top, but then your buttered rum doesn't soak in properly!!)
  4.  Bake in the oven for 35-45 minutes, until a cake tester or toothpick inserted comes out clean.
  5. Remove from the oven and cool in the pan for 5 minutes, then invert onto the plate you want to serve it on.
  6. Poke holes in the top.
  7. For the Rum Glaze, combine the first three ingredients in a pan. Bring it to a boil, boil for 5 minutes. Add in the rum at the very end and mix in.
  8. Pour over the still warm cake, spooning up any extra over and over again, until you get most of it soaked into the cake. Yes, this can be a pain but THIS is what makes the cake so darn good!
  9. Let the cake sit from 12-24 hours before eating.
  10. When you go to serve, you can mix up the icing ingredients and drizzle over the cake. This is optional! Try it with and without, you can't go wrong either way!

Notes

  • If you don't let this cake sit, you won't like this recipe. The beauty of this cake is that it gets moister and more delicious the day after you put it together.
  • The icing is optional, but I love it! Depends on your mood!
  • You can top the cake with pecans, just put then in the bundt pan and THEN pour the batter in. I find though that the cake glaze WON'T sink in and it misses the mark and beauty of this cake. You can try mixing them into the batter straight, but I like mine towards the bottom of the cake.

Nutrition Information

Calories 407kcal (20%) Carbohydrates 28g (9%) Protein 2g (4%) Fat 27g (42%) Saturated Fat 8g (40%) Cholesterol 85mg (28%) Sodium 107mg (4%) Potassium 54mg (2%) Sugar 26g (52%) Vitamin A 435IU (9%) Vitamin C 0.1mg (0%) Calcium 19mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 407

% Daily Value*

Calories 407kcal 20%
Carbohydrates 28g 9%
Protein 2g 4%
Fat 27g 42%
Saturated Fat 8g 40%
Cholesterol 85mg 28%
Sodium 107mg 4%
Potassium 54mg 1%
Sugar 26g 52%
Vitamin A 435IU 9%
Vitamin C 0.1mg 0%
Calcium 19mg 2%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.