Ingredients
3/4 c chopped pecans
1 pkg butter cake mix
1 pkg instant vanilla pudding mix
4 egg
1/2 c milk
1/2 tsp vanilla
1/2 c vegetable oil
1 c rum (plain or spiced)
1/2 c butter
1 c sugar
2 Tbsp water
Directions
1. Preheat oven to 325 degrees. Grease and flour a 9 or 10 inch Bundt pan. Sprinkle pecans in the bottom of the bundt pan.
2. In a large bowl combine cake mix and pudding mix, eggs, milk, vanilla, vegetable oil and 1/2 cup rum. Using a mixer beat on low for about 2 minutes or blend well with a spoon. Pour in prepared pan.
3. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
4. Meanwhile combine butter, sugar and water in small saucepan. Bring to a boil over low heat stirring constantly. Continue to boil for 3-4 minutes while stirring. Remove from heat; slowly and carefully add 1/2 cup of rum.
5. When cake is done and removed from oven pour half the glaze over the bottom and down the sides of cake while it is in the pan. Wait 15 minutes; invert the cake on to serving dish. Brush the removing glaze over the tops and sides of the cake.
