A moist yellow butter cake soaked in a warm buttered rum sauce and topped with crunchy pecans, this Butter Pecan Rum Cake is easy to make and dangerously easy to eat!
More must-make treats with rum include our Hot Buttered Rum and Rum Balls!
The Best Rum Cake Recipe
This Butter Pecan Rum Cake is a boozy tropical cake that makes the perfect dessert for a holiday or celebration. The cake itself is light and moist, baked tall in a bundt pan and laced with crunchy pecans. But it’s the warm buttered rum sauce that really takes this cake over the edge. It’s rich, with delightful caramel undertones from the rum, and makes the cake even moister. Basically, it’s divine!
This is a great one to serve up during the holidays because it comes together in just over an hour and it’s a nice change from the sweeter, heavier desserts of the season. Plus, it’s loved by all!
Does Rum Cake Have Alcohol?
Yes, as the name suggests, rum cake is made with rum – both in the cake itself and in the syrup that’s poured over the top. The rum gives the cake flavor, though you can reduce the amount of rum added in the glaze, if preferred.
Can You Get Drunk Off Rum Cake?
No, you cannot get drunk from eating a slice of rum cake. While this is a cake recipe with rum, the liquor is added for flavor. Both the cake and the rum syrup are cooked, so most of the alcohol cooks off.
Ingredients Needed
This recipe for rum cake is made with the ingredients you’d expect – pecans and rum – and a few pantry staples and other ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Pecans – Chopped small so there’s a little piece in every bite.
- Sugar – Both white and brown sugar are added to this rum cake for the best sweetness and caramel flavor.
- Butter – Adds a rich flavor.
- Vegetable oil – Helps keep the cake nice and moist.
- Cake flour – Using cake flour helps ensure not only a tender crumb but a lighter texture overall.
- Baking powder – A leavening agent so the cake will rise.
- Salt – To heighten the other flavors.
- Instant pudding – Vanilla, coconut, and banana pudding are all great options. You choose!
- Whole milk – 2% works as well.
- Eggs – Acts as a binder and gives the batter structure. They should be room temperature.
- Rum – I used Bacardi gold but any golden or dark rum will work.
- Vanilla extract – Vanilla works well with the flavors of dark rum.
Easy Variations
Customize your rum cake recipe with these easy variations and substitutions.
- Swap or skip the nuts. Pecans can be omitted completely or you can substitute walnuts instead.
- Try a different rum. Golden or dark rum are the best options as they add a caramel flavor to the cake. Another good option would be vanilla or Caribbean rum.
- Use less rum. For a more subtle rum flavor, use 1/4 cup of rum in the syrup instead of 1/2 cup.
- Play around with different flavors. Try out other flavors like using coconut extract and coconut milk, key lime zest in place of the orange zest, or espresso powder added to the milk for a coffee flavor.
- Experiment with different pudding flavors. Coconut cream, vanilla, French vanilla, banana, or white chocolate will all work well.
How to Make Butter Pecan Rum Cake
Here’s how to make this irresistible butter pecan rum cake in just over an hour.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the bundt pan. Butter and flour the bundt pan. Evenly spread half of the pecans in the bottom.
- Make the cake batter. Cream the butter and sugars until fluffy. Add 3 tablespoons of oil, flour, baking powder, salt, and instant pudding. Mix until you have a mixture that looks like fine crumbs. In a separate bowl, whisk the eggs, milk, rum, vanilla, and remaining oil. Add to the dry mixture. Dust the remaining pecans with flour then fold into the batter.
- Bake. Bake at 325F for 50 to 60 minutes.
- Prepare the rum syrup. While the cake is baking, make the rum syrup. Combine the syrup ingredients except for the vanilla in a large saucepan. Bring to a simmer and let reduce. Remove from heat and add the vanilla.
- Add the syrup to the cake. As soon as the cake comes out of the oven, poke holes in it. Spoon the syrup over the cake, then let it cool completely. Once cooled, invert onto a serving plate and enjoy.
Tips for Success
Here are a few tips for making the best Bacardi rum cake.
- Measure the ingredients carefully. There are some very specific measurements in this recipe and it’s important to follow the amounts closely. Too much or too little of any ingredient can affect the texture of the cake.
- Do not overmix. This rum cake batter will be pretty thin and may have a few lumps. As long as it’s mostly smooth, the lumps are okay and better than overmixing.
- Release the cake easily. If your cake doesn’t easy slip from the pan when you invert it, pop it into a preheated 350F oven for 12 minutes. It will help release the sticky syrup so the cake can pop right out.
What to Serve with Rum Cake
With a moist cake base and rich, buttery, rum topping this cake doesn’t need much else. You can easily double the syrup recipe to have extra for serving, which I highly recommend. Just drizzle it over each slice as you serve. A little scoop of vanilla ice cream or a dollop of fresh homemade whipped cream isn’t a bad idea, either!
How to Store Leftovers
Butter pecan rum cake will stay fresh at room temperature, covered, for up to 3 days. If you want to keep it longer, you can store it in the fridge for up to 7 days. Keep it tightly wrapped in plastic wrap or in an airtight container. Serve at room temperature.
More Cake Recipes:
- Hummingbird Cake
- Kentucky Butter Cake
- Sticky Toffee Pudding
- Pistachio Cake
- Poppy Seed Cake
- Shirley Temple Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Butter Pecan Rum Cake
Ingredients
FOR THE CAKE
- 1/2 cup pecans , chopped small
- 3/4 cup granulated white sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/2 cup + 3 tablespoons vegetable oil , divided
- 2 & 1/4 cups + 2 tablespoons cake flour , spooned and leveled
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 3.4 ounce box instant pudding (vanilla, coconut, or banana)
- 1/2 cup whole milk
- 4 large eggs , room temperature
- 1/2 cup golden or dark rum (I used Bacardi gold)
- 1 tablespoon vanilla extract
FOR THE RUM SYRUP
- 1/2 cup butter
- 1/4 cup water
- 3/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup golden or dark rum
Instructions
- Preheat oven to 325 degrees F. Liberally butter and flour a 12-cup capacity bundt pan, discarding any excess. Place half the chopped pecans evenly into the bottom of the pan, set aside.
- With a hand or stand mixer, cream together the granulated sugar, brown sugar, and butter until fluffy, 2 to 3 minutes. Add 3 tablespoons of the oil, flour, baking powder, salt, and instant pudding powder until evenly mixed. (Mixture will look like fine crumbs.) Scrape down bowl.
- In a separate bowl, whisk together eggs, milk, rum, vanilla extract, and remaining 1/2 cup vegetable oil. Add to the dry mixture and mix until well combined, scraping down as needed. Dust remaining pecans with a sprinkle of flour and fold into batter. (The batter will be smooth and somewhat thin, it’s ok if a few lumps remain.)
- Pour into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and dry.
- While the cake bakes, prepare the rum syrup. In a large saucepan combine the butter, water, sugar, salt, and rum. Bring to a simmer and let it reduce slightly, about 5 minutes. Remove from heat and stir in the vanilla.
- When the cake is done, poke the cake with a thick skewer to create holes for the syrup. Spoon the syrup evenly over the hot cake.
- Cool the cake completely, and invert onto a serving plate. (If it doesn’t come out right away when flipped over, do not force it out! Heat your oven to 350F and warm the cake for 12 minutes. This will release the sticky syrup from the sides of your pan and allow the cake to pop right out.)
- Slice, serve, and enjoy!
I made this last night for company of 10. Everyone loved it and asked if I could give them some to take home! I told them NO! Wasn’t much left and I couldn’t divide it amongst them. I don’t know how to post a picture. In my oven, I baked it, 60 minutes. PERFECT! So moist & delicious. Thank you Amy.
I’m so happy to hear it, Carmella!
I’ve made this twice now – once for Christmas and again for Easter. We all love it.