Rum Cake

• Cake:
• Cooking spray
• 2 tablespoons all-purpose flour
• 2/3 cup chopped pecans
• 1 (18.25-ounce) package yellow cake mix
• 1 (3.4-ounce) package vanilla instant pudding mix
• 1 cup egg substitute
• 1/2 cup water
• 1/3 cup vegetable oil
• 1/2 cup dark rum
• Glaze:
• 2 1/2 tablespoons unsalted butter
• 1/3 cup sugar
• 3 tablespoons water
• 2 tablespoons dark rum

1. Preheat oven to 325u0b0.
2. Coat a 10-inch tube or a 12-cup Bundt pan with cooking spray. Sprinkle with flour; shake out excess. Sprinkle chopped pecans over bottom of pan.
3. Combine cake mix and next 5 ingredients (through rum), mixing well, according to package directions. Pour batter over nuts. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool completely.
4. While the cake bakes, make glaze. Melt butter in saucepan. Stir in the sugar and water. Boil 4 minutes, stirring constantly. Remove from heat. Let cool 1 minute. Stir in rum.
5. Invert cake onto a plate. Pierce top of cake in several places. Brush glaze evenly over top and sides, so cake absorbs glaze.

cooking spray, flour, pecans, yellow cake, vanilla instant pudding, egg substitute, water, vegetable oil, dark rum, unsalted butter, sugar, water, dark rum

Taken from www.myrecipes.com/recipe/rum-cake (may not work)