Julies Rum Cake

• 12 cup chopped pecans
• 1 (18 ounce) box Duncan Hines butter cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 12 cup salad oil
• 12 cup rum
• 3 eggs
• 12 cup rum
• 12 cup margarine
• 1 cup sugar

1. Grease a Bundt pan and sprinkle the pecans evenly into the bottom.
2. Preheat oven to 350.
3. Mix cake mix and pudding mix together.
4. Blend in salad oil, rum and eggs until even.
5. Bake for 55 minutes.
6. During last 5 minutes of baking time, prepare glaze.
7. Put all glaze ingredients in a microwave safe bowl, and microwave on high for 1 1/2 minutes.
8. Take cake out of oven, and pour glaze on the cake, being careful not to get any on the sides of the pan.
9. Continue baking on a cookie sheet for 10 minutes more.
10. Cool in pan before removing.

pecans, butter cake, vanilla instant pudding, salad oil, rum, eggs, rum, margarine, sugar

Taken from www.food.com/recipe/julie-s-rum-cake-128472 (may not work)