Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Duncan hines golden butter cake mix |
| 3 \N | Eggs |
| ½ cup | Vegetable oil |
| ½ cup | White or golden rum |
| ½ cup | Water |
| 1 pack | (small) instant vanilla pudding |
| ⅓ cup | Chopped pecans (optional) |
| 1 \N | Stick butter |
| ¼ cup | Rum |
| 1 cup | Sugar |
GLAZE
Grease heavily and flour a bundt pan. Sprinkle nuts on bottom of pan. Mix all ingredients and pour into pan over nuts. Bake at 325 for 50-60 minutes.
While the cake is baking, get ready to make the glaze. The glaze should be ready at the same time the cake is done.
Glaze: Put glaze ingredients in a small pan and heat til boiling and let boil for 2 minutes, no longer. Pour glaze around outside of cake pan immediately upon removing from oven and let cool in pan for twenty minutes.
Remove from pan.
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