Bacardi Angelic Rum Cake

• 1 cup pecans or 1 cup walnuts, chopped
• 1 (8 ounce) package Duncan Hines yellow cake mix
• 1 (3 3/4 ounce) packagejell-o vanilla flavor instant pudding and pie filling mix
• 4 eggs
• 12 cup cold water
• 12 cup oil
• 12 cup Bacardi dark rum (80 proof )
• 12 cup butter (1 stick)
• 14 cup water
• 1 cup granulated sugar
• 12 cup Bacardi dark rum (80 proof )

1. Preheat oven to 325 degrees Fahrenheit.
2. Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool; invert onto serving plate.
8. Prick top with fork.
9. Spoon and brush glaze evenly over top and sides.
10. GLAZE:.
11. Melt butter in saucepan.
12. Stir in water and sugar.
13. Boil for 5 minutes, stirring constantly, and remove from heat.
14. Stir in rum.
15. You may decorate with whipped cream before serving.
16. Notes :.
17. ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
18. This CAN be made MONTHS ahead of the holidays and frozen!
19. HOWEVER, DO NOT forget to take it out and thaw a COUPLE of days BEFORE SERVING!
20. You MUST give it TIME to absorb the rum AND to mellow BEFORE serving!
21. (OTHERWISE it is like being served a VERY STRONG shot of RUM!
22. ).

pecans, cake mix, packagejello vanilla, eggs, cold water, oil, rum, butter, water, sugar, rum

Taken from www.food.com/recipe/bacardi-angelic-rum-cake-479646 (may not work)