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Read my review of this recipe.

Ingredients:

• 1/2 cup chopped pecans
• 1 (18.25 ounce) package vanilla cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/2 cup dark rum
•  1/2 cup (1 stick) butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Directions:

Preheat oven to 325 degrees. Grease and flour a bundt or tube pan. Spread pecans evenly over the bottom of the prepared pan.

Combine cake mix , pudding mix, eggs, water, oil and rum in a large bowl and beat with an electric mixer for 2 minutes. Pour batter over pecans. Bake cake for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan.

To Make Glaze: While the cake cools in the pan, combine butter, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it’s very thick and syrupy stirring very frequently, about 5 minutes. Remove from heat and add rum. When you remove the cake from the pan, poke holes all over top of cake with a toothpick or long skewer. Pour the hot glaze into the cake pan and then carefully place the cake back in the pan. Allow the cake to set until it has absorbed all of the glaze, about an hour, and then remove from the pan. Cool completely at room temperature before slicing.

Nutrition:

Substitutions:

I used gold rum.

Recipe courtesy of All recipes.