Bacardi rum cake from loren martin

12 servings

Ingredients

QuantityIngredient
Cake:
1cupChopped pecans
118.5 oz yellow cake mix
13.75 oz pkg jello instant
Vanilla pudding mix
4Eggs
½cupCold water
½cupWesson oil
½cupDark rum (80 proof)
Glaze:
¼poundsButter
¼cupWater
1cupSugar
½cupDark rum (80 proof)

Directions

Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.