Rum Pound Cake

• 1 cup chopped pecans
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package instant vanilla pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 2 -3 tablespoons brown sugar
• Glaze
• 1/4 lb butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup rum

1. Preheat the oven to 325u0b0F; spray or grease a bundt pan and sprinkle brown sugar on the bottom then pecans.
2. Mix all other ingredients together until well blended and add to bundt pan.
3. Bake for about one hour, depending on your oven, make sure you check the cake to make sure it is done.
4. Invert on a cake plate and cool until just warm.
5. Meanwhile make the glaze by melting the butter in a pot and add in the water and sugar. boil for about 5 minutes stirring constantly, remove from heat and stir in the rum.
6. When the glaze is cooled brush it over the cake. I usually end up pouring it. enjoy!

pecans, yellow cake, vanilla pudding, eggs, cold water, vegetable oil, dark rum, brown sugar, butter, water, sugar, rum

Taken from www.food.com/recipe/rum-pound-cake-300804 (may not work)