“I was looking to make a really good cake for a potluck at work & also fixed for Thanksgiving. After the many recipes I have read I came up with my own version. This is the first cake I ever made and it turned out fantastic and very moist. I hope you enjoy making this and eating it as much as I did :-)”
1hr 25mins

Ingredients Nutrition

  • 1 (18 ounce) box butter pecan cake mix (Winn-Dixie)
  • 1 (1 1/2 ounce) box vanilla pudding mix (Winn-Dixie)
  • 4 eggs (regular eggs)
  • 12 cup vegetable oil (Winn-Dixie)
  • 12 cup rum (your choice what brand)
  • 12 cup butter (Winn-Dixie)
  • 1 (28 ounce) bag pecans (Winn-Dixie)
  • 1 (15 ounce) can pumpkin pie filling (Winn-Dixie)
  • Topping (Optional)
  • 16 ounces french vanilla cool whip (1 large tub had too use regular Winn-Dixie didn't have Vanilla)
  • 8 ounces crushed pineapple (Winn-Dixie)
  • 3 12 ounces coconut cream pudding mix (Winn-Dixie)
  • 1 13 cups ronrigo pineapple coconut rum (your choice what brand & might want less if you do not want a strong rum taste)


  1. In a large bowl mix, pecan cake mix, box of vanilla pudding, 4 eggs, 1/2 cup veg oil, 1 stick butter, 1 can pumpkin filling 1/2 cup rum.
  2. Once mixed preheat oven to 325°F.
  3. Take bunt cake pan spray with butter, put wax paper on the bottom, once paper is settled put enough pecans on top to cover the paper.
  4. Once covered pour stuff you mixed into the pan.
  5. Bake at 325°F for 55-65 minutes. Use the toothpick test to check it make sure its solid.
  6. Mix all 4 items for the topping in a bowl and put back into fridge with plastic wrap covering it.
  7. **The topping is best used not on the cake but on the side.**.

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