Ingredients:
Batter:
- 1 box Butter recipe cake mix
- 1 small box french vanilla pudding mix
- 4 eggs
- 1/2 cup light rum
- 1/2 cup milk
- 1/2 cup vegetable cooking oil
- pecans, chopped
- 1/2 cup light rum
- 1/4 cup water
- 1 cup superfine sugar
- 1 stick of butter
Instructions:
Preheat oven to 325 degrees. Mix all batter ingredients together in a large bowl and beat on medium speed until very smooth. Grease and flour and bundt pan and then add your crushed pecans into the bottom of the pan. Once well blended pour batter evenly into bundt pan. Cook for 50-60 minutes, until its a pretty bright golden and brown color.
When the cake is about 5 minutes away from being done, start making the rum glaze. In a large saucepan melt all ingredients together at a simmer, don't boil it! Keep it at a medium to medium low heat. Pour glaze over the cake (while its in the bundt pan) as soon as you take it out of the oven. This will make the cake more spongey and it will more readily absorb the sugary glaze. Let settle for about 40 minutes to an hour then flip over onto a plate and enjoy!!
Your ingredients
The rum glaze
The finished product!