INGREDIENTS:

Batter:

1 Box yellow cake mix (15oz)

1 box vanilla pudding mix (3.5 oz)

4 eggs

½ cup water

½ cup canola oil

½ of dark rum (vanilla bean rum is good too!)

1 cup of chopped pecans

2 Tbls brown sugar

Rum Glaze:

1 ½ sticks of butter

¼ cup water

1 ½ cups granulated sugar

¾ cup dark rum

INSTRUCTIONS:

Preheat oven to 325 degrees.

Grease and flour a Bundt cake pan. Sprinkle chopped pecans on bottom of pan. Sprinkle brown sugar over the pecans.

Mix the remaining ingredients until well combined. Pour batter over the pecans. Bake for 45-60 minutes or until a toothpick comes out clean when inserted into the center of the cake.

Cool for 15 minutes.

Melt butter in a saucepan over medium heat. Once melted, add water and sugar. Stir for about 10 minutes or until the sugar is completely dissolved. Remove from heat and slowly stir in the rum.

With a skewer, poke about 75 holes into the cake before turning it out of the pan. Slowly pour about half of the rum mixture over the cake. Let sit for about an hour. Turn onto a plate. Poke another several holes into the top of the cake and brush the remaining rum over the cake. Let it all set for at least a half hour before serving.