A co-worker of mine brought this into the office during the holidays. It was absolutely delicious. The cake was soft and scented with rum. I asked her for the recipe and I couldn’t believe it was made with cake mix and a packet of pudding mix.

I, of course, played around with the recipe and added a few more ingredients that I thought would go well with the cake. It was a success and a hit for our Christmas dinner. It’s amazing how you can doctor up a boxed cake mix into something spectacular.



Course Dessert
Servings 12 servings


  • Bundt pan



  • 1 pkg yellow cake mix
  • 1 pkg vanilla instant pudding
  • 4 eggs
  • ½ cup oil
  • ½ cup water
  • ½ cup dark rum
  • ½ cup chopped pecans
  • ½ zested orange
  • cooking spray or butter


  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup dark rum
  • ½ cup chopped pecans


  • Preheat oven to 325℉.
  • Spray a bundt pan with cooking spray. You can use butter instead if preferred.
  • Make the glaze. In a small pot add butter. Once melted, add the brown sugar and ¼ cup of rum.
  • Bring to a boil about 3-5 minutes until it starts to bubble. Turn off the heat and add another ¼ cup of rum and ½ cup of pecans. Mix well.
  • In a large bowl, add the eggs, oil, water, and rum. Blend with a hand mixer.
  • Add the cake and pudding mix, blend until incorporated.
  • Add the orange zest.
  • With a spatula, mix in the pecans.
  • Scoop the pecans from the glaze into the Bundt pan. Get all the pecans from the glaze. It's ok to have a little glaze in the bottom of the pan with the pecans.
  • Pour the cake batter into the pan.
  • Bake for 1 hour.
  • Once baked, take out of the oven and let cool in the pan. Once cooled, turnover onto a plate or cake stand.
  • Drizzle the glaze over the cake with a spoon. I like to lightly glaze it and keep the remaining glaze to add later to a slice of the cake.