Cakes, Breads, Muffins & Scones/ Desserts & Sweet Treats/ Recipes

Pecan Butter Rum Cake Recipe

Pecan Butter Rum Cake Recipe -fast, easy and THE most delicious cake you'll bake this year! From @kitchenmagpie

****Time Warning: This should be made the day before you want to serve it*****

This pecan butter rum cake is probably the best cake I have ever tasted. I know it has a cake mix. I know it has a pudding mix. And yes, we then pour rum into it.

Trust me when I say that sometimes cake mix recipes are GLORIOUS.


This pecan butter rum cake recipe is one of those recipes that you are just going to get over your preconceived notions about cake mixes. Hey, we all have those notions. Homemade is best, for sure, but sometimes…..sometimes my friends, a cake mix makes life and baking fun, interesting and basically downright delicious. This butter rum cake bakes up so light, yet saturated with butter rum bliss ( you let it sit for 12+ hours before eating it) that I don’t think homemade would work as well. The magic here is that by using a cake mix you get this light-as-air concoction.



Pecan Butter Rum Cake Recipe -fast, easy and THE most delicious cake you'll bake this year! From @kitchenmagpie

This recipe came from Rory, a lovely lady that used to work with my husband and word on the street is that she is famous for her rum cake at work. Famous as in if people know she brought it in, they kick, shove, bite and punch their way to the lunchroom to grab a slice. And that’s just when my husband gets wind of it.  One would think I never made him anything to eat.

I completely screwed up the amount of butter on the glaze the first time that I made this , I used half a pound instead of the 1/4! And it tasted great anyways. But yup, that’s me. Mike and I got so busy trying to figure out what 1/4 lb of butter was, that we confused ourselves and cut a half a pound. I can’t believe I poured half a pound of butter over the cake.

Pecan Butter Rum Cake Recipe -fast, easy and THE most delicious cake you'll bake this year! From @kitchenmagpie

When the cake is done, cool it for a minimum of 10 minutes, then invert it onto a plate.

Poke holes in it all over. Slowly spoon the now-cooled glaze over the top of the cake, letting it soak in, scooping it up and re-soaking the cake if needed. The point is it let it get all soft and moist inside too.

Pecan Butter Rum Cake Recipe -fast, easy and THE most delicious cake you'll bake this year! From @kitchenmagpie

Then it looks like this! Now this cake has to sit before serving, and I would say at least a day. The rum flavor isn’t as strong, and the cake gets so moist, that 24 hours after I made it, it was perfect to eat. Sooooo yummy.

Pecan Butter Rum Cake Recipe -fast, easy and THE most delicious cake you'll bake this year! From @kitchenmagpie

To serve, I also make an extra rum glaze BUT you can skip this step if you want. I find that the cake is delightful either way, but sometimes I want that little extra icing on the top!

Trust me, this is one amazing cake recipe! Happy Baking!



Pecan Butter Rum Cake Recipe

  • Author: Karlynn Johnston
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 1
  • Category: cakes


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


  • 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 lb 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 tbsp salted butter, melted
  • 1 cup of icing sugar
  • 1/2 tsp rum flavouring
  • 3-4 tbsp of heavy cream or milk
Top with toasted pecans if you like!


  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!


  • 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.

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

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  • Reply
    September 18, 2017 at 9:09 am

    That palette of colors is absolutely fabulous! Thank you for posting this recipe – I’ve got something to plan now 🙂 Hope you are enjoying your day!

  • Reply
    Geri Lehr
    June 13, 2017 at 8:31 am

    Hi Karlynn, I’m excited to try the rum cake and I’m hoping it is similar to the Burney Bros Rum Cake that I used to get 40 years ago in the Chicago Jewel grocery store. Should the cake be covered during the waiting period before eating?

  • Reply
    May 22, 2017 at 2:26 pm

    Do you use instant or regular pudding?

    • Reply
      Karlynn Johnston
      May 22, 2017 at 4:54 pm

      Instant! I will edit that in.

  • Reply
    Crystal Carlson
    February 11, 2017 at 12:54 am

    This is the best cake ever! Even better than chocolate cake with caramel icing and that is pd good

  • Reply
    December 20, 2013 at 9:46 pm

    this sounds delicious! but i didn’t see where you put the rum in the cake batter part? do you just add to batter?

  • Reply
    Patent Box solicitor
    September 19, 2013 at 11:44 am

    Sorry, just a quick one to say thank you so much for the time warning BEFORE the recipe, it’s such a nice touch and literally did just now save me going out to buy the ingredients and starting this to cook for a dinner party tonight.

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