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Ingredients

1 tablespoon butter, melted ¼ cup white sugar ¼ cup chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant French vanilla pudding ½ cup water ½ cup vegetable oil ½ cup rum 4 eggs ¼ cup butter ½ cup white sugar ⅛ cup water ⅛ cup rum

Nutrition Info

390.2 calories carbohydrate: 46.4 g cholesterol: 64.8 mg fat: 19.1 g fiber: 0.6 g protein: 3.6 g saturatedFat: 4.8 g servingSize: - sodium: 389.9 mg sugar: 31.9 g transFat: : - unsaturatedFat: : -

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.
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.
Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
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.

1 - 10 inch Bundt cake

This is a Bundt cake with a rich rum glaze poured over it. Delicious!