Gluten Free Pecan Rum Cake

If there’s one dessert my family asks for every holiday season, it’s this gluten free pecan rum cake. It’s buttery and moist, and it’s soaked in a warm rum glaze with a crunchy layer of pecans on top. Every slice is rich and a little boozy, and nobody can tell it’s gluten-free.

The best part is that it starts with a box of cake mix and instant pudding. I’ve made it for years with both gluten-free and regular cake mix, so it works either way.

Table of contents

• What is Gluten-Free Pecan Rum Cake?
• Why You’ll Love This Recipe
• What do you need to make Pecan Rum Cake?
• How do you make Pecan Rum Cake?
• How do you make this a Gluten-Free Pecan Rum Cake?
• Tips for the Best Gluten Free Pecan Rum Cake
• How do you release the cake from the bundt pan?
• Can you use Imitation Rum for Pecan Rum Cake?
• Variations and Substitutions
• Frequently Asked Questions
• What to Serve with Pecan Rum Cake
• Storage Tips

What is Gluten-Free Pecan Rum Cake?

Pecan rum cake is a moist bundt cake made with yellow cake mix, instant vanilla pudding, and rum, baked over a layer of chopped pecans. A hot butter-and-rum glaze is poured over the warm cake so it soaks in, keeping every bite rich and tender. Using a gluten-free cake mix makes it completely gluten-free.

It’s perfect for Thanksgiving, Christmas, potlucks and cookie exchanges, or any time you want a dessert that looks impressive without much work. Looking for more holiday baking? Check out my easy gluten-free desserts.

Why You’ll Love This Recipe

• 20 minutes of prep and about 50 minutes of baking.
• A cake mix and pudding shortcut, so it’s nearly foolproof.
• Gluten-free or regular, with the same recipe.
• Holiday-worthy bundt cake that makes 8 to 12 slices.
• Make it 1 to 2 days ahead. It gets even better as it sits.

What do you need to make Pecan Rum Cake?

For the cake:

• Chopped pecans: They line the bottom of the pan and become the crunchy topping when you flip the cake.
• Yellow cake mix: Use a gluten-free yellow cake mix to make it gluten-free. A standard 15.25 oz regular mix works too.
• Instant vanilla pudding mix (3.4 oz): This is the secret to a dense, extra-moist cake. Use instant, not cook-and-serve. Most major brands of instant vanilla pudding are gluten-free, but check the label.
• Eggs, oil, and water: The basic cake mix ingredients.
• Rum: Dark or spiced rum adds the deepest flavor. Most distilled rums are gluten-free.

For the rum glaze:

• Butter, water, sugar, and rum: Boiled together into a syrupy glaze that soaks into the warm cake.

Optional cake goop (pan release): Shortening, flour (GF or regular), and oil whisked together. It’s the best way to make sure a bundt cake releases cleanly.

How do you make Pecan Rum Cake?

1. Prep the pan. Brush the bundt pan with cake goop or grease it well with baking spray.
2. Preheat. Heat the oven to 350°F.
3. Add the pecans. Spread the chopped pecans evenly across the bottom of the pan.
4. Mix the batter. Beat the cake mix, pudding mix, eggs, oil, water, and rum until smooth, about 2 minutes.
5. Pour. Spread the batter evenly over the pecans.
6. Bake. Bake for 40 to 50 minutes, until a toothpick comes out clean.
7. Make the glaze. While the cake bakes, melt the butter in a saucepan over medium heat. Stir in the water and sugar, bring it to a rolling boil, and boil for 5 minutes, stirring constantly. Remove from the heat and stir in the rum.
8. Glaze the cake. Poke holes all over the warm cake with a skewer, then slowly pour the glaze over it while it’s still in the pan.
9. Rest and release. Let it stand for 10 minutes, then flip it onto a serving plate.

How do you make this a Gluten-Free Pecan Rum Cake?

Simply use a gluten-free yellow cake mix and a gluten-free instant pudding. If you make the cake goop, use gluten-free all-purpose flour. Everything else in the recipe is naturally gluten-free. Gluten-free cake mixes can be slightly smaller than regular ones, so check for doneness at 40 minutes. This Gluten-Free Yellow Cake Mix is the one I use and it works perfectly every single time.

Tips for the Best Gluten Free Pecan Rum Cake

• Poke holes before glazing. More holes mean more glaze soaks in and a moister cake.
• Pour the glaze slowly. Give it time to absorb so it doesn’t pool around the edges.
• Add the rum off the heat. Stirring the glaze’s rum in after boiling keeps more of the flavor.
• Make it a day ahead. The glaze keeps soaking in overnight, and the flavor gets even better.
• Toast the pecans. Toast them in a dry skillet for 3 to 4 minutes for a deeper, nuttier flavor.

How do you release the cake from the bundt pan?

Grease every crevice with cake goop or a baking spray that contains flour. After glazing, let the cake rest in the pan for exactly 10 minutes. Too soon and it breaks, too long and the sugar sticks. Place a plate on top, flip it in one motion, and gently tap the pan. If a spot sticks, loosen it with a thin knife.

Can you use Imitation Rum for Pecan Rum Cake?

Yes. For an alcohol-free cake, replace the rum in both the cake and the glaze with water plus 1 to 2 teaspoons of rum extract. Check the extract label to confirm it’s gluten-free. The flavor will be a little lighter but still delicious.

Variations and Substitutions

• Spiced rum: Adds warm vanilla and cinnamon notes.
• Butter pecan: Use butter pecan cake mix instead of yellow.
• Walnuts: Swap in walnuts for the pecans.
• Mini cakes: Bake in mini bundt pans for 20 to 25 minutes. They make great holiday gifts.
• Dairy-free glaze: Use dairy-free butter.

Frequently Asked Questions

Dark or spiced rum gives the richest, deepest flavor. Light rum works but tastes milder.

Pure distilled rum is gluten-free. Some flavored or spiced rums may have additives, so check the label if you’re strict.

Yes. It’s even better made 1 to 2 days ahead. Keep it covered at room temperature.

No. Store it covered at room temperature for up to 5 days, or refrigerate it to keep it longer.

Yes. Wrap it tightly in plastic wrap and foil and freeze it for up to 3 months.

What to Serve with Pecan Rum Cake

• One of my favorite coffees, or one of my 10 Best Homemade Hot Chocolate Recipes.
• A holiday dessert table with Easy Classic Gluten-Free Pumpkin Pie.
• Gluten-Free Pecan Sandies for a pecan lovers’ platter.
• Topped with Caramel Sauce.

Storage Tips

• Room temperature: Cover and store for up to 5 days.
• Fridge: Up to 1 week. Bring to room temperature before serving.
• Freezer: Freeze the whole cake or slices for up to 3 months, and thaw overnight on the counter.

This gluten free pecan rum cake has been a favorite in our house for years, passed down for generations, and I hope it becomes one in yours too. It’s easy, reliable, and always the star of the dessert table. For more holiday baking, check out my Easy Gluten-Free Desserts.