Gloria'S Rum Cake

• 1 tablespoon butter, melted
• 1/4 cup white sugar
• 1/4 cup chopped pecans
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant French vanilla pudding
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup rum
• 4 eggs
• 1/4 cup butter
• 1/2 cup white sugar
• 1/8 cup water
• 1/8 cup rum

1. Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with 1 tablespoon melted butter. Sprinkle 1/4 cup of sugar and finely chopped pecans so that they coat the pan.
2. In a large bowl, combine the cake mix and instant pudding. Add 1/2 cup water, 1/2 cup oil, 1/2 cup rum and 4 eggs, mix until smooth and well blended. Spread evenly into the prepared pan.
3. Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
4. In a saucepan over medium heat, combine 1/4 cup butter, 1/2 cup sugar, 1/8 cup water and 1/8 cup rum. Bring to a boil, then remove from heat. Poke holes into the bottom of the cake using a fork. Pour glaze over the hot cake. Allow cake to cool completely before removing from pan.

butter, white sugar, pecans, yellow cake, water, vegetable oil, rum, eggs, butter, white sugar, water, rum

Taken from www.allrecipes.com/recipe/17665/glorias-rum-cake/ (may not work)