My Mother's Rum Cake!

• 1/2 cup (125 ml) pecans, chopped
• 1/2 cup (125 ml) light rum
• 1/2 cup (125 ml) water
• 1/2 cup (125 ml) vegetable oil
• 4 eggs
• 1 pkg. Betty Crocker Yellow Cake Mix with Pudding
• 1 pkg. instant vanilla pudding
• 1 cup (225 ml) granulated sugar
• 1 stick butter
• 1/2 cup (125 ml) light rum

1. Grease a bundt cake pan.
2. Sprinkle with sugar.
3. (brown sugar is wonderful but you can just use granulated)
4. Sprinkle the chopped nuts in the bottom of the pan saving a few to sprinkle on top of the cake.
5. Mix remaining ingredients in a bowl for 2 minutes.
6. Pour into the prepared bundt pan.
7. Sprinkle remaining chopped nuts on top.
8. Bake at 325 degrees (175 C.) F. for 50-60 minutes.
9. Remove cake from oven and pour glaze over cake while it's still in the pan.
10. Let sit for a few minutes to let cake absorb glaze then remove from pan.
11. Heat all ingredients in small saucepan until dissolved.

pecans, light rum, water, vegetable oil, eggs, betty crocker yellow, instant vanilla pudding, sugar, butter, light rum

Taken from online-cookbook.com/goto/cook/rpage/0006F2 (may not work)