Bacardi Rum Cake

• 1 cup pecans chopped, or walnuts
• 1 package cake mix, yellow
• 1 package instant pudding mix vanilla
• 4 large eggs
• 1/2 cup water cold
• 1/2 cup vegetable oil
• 1/2 cup dark rum (80 proof)
• 1/4 pound butter
• 1/4 cup water
• 3/4 cup sugar
• 1/2 cup dark rum (80 proof)

1. FOR CAKE: Preheat oven to 325?F.
2. Grease & flour 10" tube or 13-cup Bundt Pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool.
8. Invert on serving plate.
9. Prick top in many places (with something small like fork tines or a toothpick).
10. Drizzle and smooth glaze evenly over top and sides.
11. Allow cake to absorb glaze.
12. Repeat until glaze is used completely.
13. FOR GLAZE: Melt butter in saucepan.
14. Stir in water & sugar.
15. Boil 5 minutes, stirring constantly.
16. Remove from heat.
17. Stir in Rum.
18. OPTIONAL: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.

pecans, cake mix, vanilla, eggs, water cold, vegetable oil, dark rum, butter, water, sugar, dark rum

Taken from recipeland.com/recipe/v/bacardi-rum-cake-3760 (may not work)