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Alexis Wise


4 Servings


60 minutes

This is a great recipe for any special event. It features a buttery cake, topped with pecans and smothered in a sweet buttery rum sauce.



Cake Ingredients


Butter yellow cake mix

batter prepared as directed


tsp Rum extract


cups Pecans

coarsely chopped

Sauce Ingredients


cups Butter


cups White sugar


cups Evaporated milk


tbsp Corn syrup


tsp Baking soda


tsp Rum extract


cups Pecans

toasted and finely chopped


  1. Preheat oven to 350 degrees.

  2. Grease bottom and all sides of a bundt pan.

  3. Mix cake according to box instructions.

  4. Add rum extract to mix.

  5. Fold in chopped pecans.

  6. Pour into prepared pan.

  7. Bake for 44-49 minutes or until toothpick inserted to the center comes out clean.

  8. Let cake cool for 5 minutes, flip onto serving platter to fully cool.

  9. Sauce: Melt butter in a large saucepan over medium heat.

  10. Stir in sugar, evaporated milk, corn syrup, and baking soda.

  11. Bring to a boil. Reduce heat stir constantly for 7 minutes.

  12. Remove from heat and add rum extract.

  13. Set sauce aside and allow bubbles to settle, stirring occasionally. Sauce will turn to a caramel color.

  14. Once cake is cool, drizzle with sauce.

  15. Top with toasted pecans.

  16. Enjoy!

Nordic Ware Original Bundt Pan

Ginny’s Stand Mixer

“This is the best mixer ever!! Thank you!!!”

(North Carolina)

Brooklyn Brownie Pan

Baking Sheet with Rack

“This product is most useful. If you make coated candies, ideal for draining. Great for draining fried foods.”

(Helena, AR)

Nutrition Information

Serving Size

Comments (3)

Fantastic recipes Love the Creamy Tomato Soup and the Pumpkin Spice Apple Bars one also

Fantastic recipes

Thank you for the recipe. I am going to try to make it. I just have to water my Bundt cake pan.

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