Loren's Rum Cake

• 1 cup pecans chopped
• 18.5 ounces cake mix, yellow
• 3.75 ounces 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
• 1 cup sugar
• 1/2 cup dark rum (80 proof)

1. Cake: Sprinkle nuts in bottom of bundt pan.
2. Mix all cake ingredients together.
3. Pour over nuts.
4. Bake 1 hour at 325F (160C).
5. Cool.
6. Invert on serving plate.
7. Prick top and drizzle and smooth glaze evely over top and sides.
8. Allow cake to absorb glaze.
9. Repeat until glaze is used up.
10. Glaze: Melt butter in sauce pan.
11. Stir in water and sugar.
12. Boil 5 minutes, stirring constantly.
13. Remove from heat and stir in rum.

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

Taken from recipeland.com/recipe/v/lorens-rum-cake-5238 (may not work)