Gold Rum And Nut Cake

• 1 cup pecans chopped or walnuts
• 3 1/2 ounces vanilla instant pudding mix 1 package
• 1/2 cup BACARDI(R) Gold Rum
• 1/2 cup water cold
• 18 1/2 ounces cake mix 1 package, yellow
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup sugar
• 1/2 stick butter
• 1/2 cup BACARDI(R) Gold Rum
• 1/4 cup water
• food coloring Red, optional

1. Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan or 10-cup tube pan and sprinkle nuts over bottom of pan.
2. In a large mixing bowl combine cake mix, pudding mix, eggs, BACARDI(R) Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts.
3. Bake 1 hour or until a skewer inserted in the cake comes out clean. Cool 15 minutes, then invert onto serving plate.
4. Melt butter in saucepan. Stir in sugar, water and BACARDI(R) Gold Rum.
5. Boil 5 minutes, stirring constantly. Remove from heat.
6. Prick top of cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze.

pecans, vanilla instant pudding, water cold, cake mix, eggs, vegetable oil, sugar, butter, water, coloring red

Taken from www.yummly.com/recipe/Gold-rum-and-nut-cake-356766 (may not work)