Rum Cake

• For the Cake
• 1 cup chopped pecans
• 1 pkg yellow cake mix
• 1 pkg vanilla instant pudding (4 srv size)
• 4 eggs
• 1/2 cup water
• 1/4 cup oil
• For the Glaze
• 1 cup sugar
• 1/2 cup butter
• 1/4 cup water
• 1/2 cup dark rum

1. Grease a 10" bundt pan and sprinkle the bottom with the chopped pecans.
2. Combine remaining cake ingredients in a large mixing bowl. Blend, then beat at medium speed for 4 minutes. Pour into prepared pan.
3. Bake at 325 degrees for about 1 hour until cake begins to pull away from sides of the pan. Cool 15 minutes.
4. While cake cools, prepare glaze by combining butter, water, and sugar in a medium saucepan over medium-high heat until mixture boils. Boil for 5 minutes, stirring constantly. Stir in rum.
5. Pour warm glaze over cake while it is stil in the pan. Allow glaze to drizzle over sides of cake, shaking pan side-to-side to allow glaze to distribute. Let stand 10 minutes, then turn cake out of pan onto serving platter.

pecans, cake mix, vanilla instant pudding, eggs, water, oil, sugar, butter, water, dark rum

Taken from www.epicurious.com/recipes/member/views/rum-cake-50013447 (may not work)