Bacardi Rum Cake

Ben's Aunt served this at his mom's funeral. DELICIOUS!! It is so moist and the best part is it will keep those Mormon neighbors wondering what you were doing at the liquor store?? You know me I like to keep people wondering!!

1 cup finely chopped pecans or walnuts
1 pkg. plain yellow cake
1 pkg. vanilla instant pudding
1/2 cup canola oil or or any vegetable oil
1/2 cup Bacardi DARK rum
1/2 cup water
4 large eggs

Preheat oven to 325. Mist bundt pan with spray and flour. Sprinkle nuts on bottom. Mix cake mix, pudding mix, rum, oil, water and eggs. Mix well with electric beater for 2-3 minutes. Pour in bundt pan. Bake cake until golden and springs back when touched 50 - 60 minutes. Place on a wire rack and cool 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a serving plate. Poke holes in the top of the cake with a wooden skewer or toothpick.

Prepare the glaze

4 Tbsp. butter
2 Tbsp water
1/2 cup sugar
1/4 cup Bacardi Dark rum

Place the butter in a small saucepan and melt over low heat. Add the water and sugar. Bring to a boil. Reduce the heat and let the glaze simmer until thickened 4 - 5 minutes, stirring constantly. Remove the pan from the heat and stir in the rum. Spoon over the warm cake, allowing to seep into the holes and drizzle down the sides and into the center of the cake. Allow to coll completely before eating. Add the rum at the beginning if you are worried about the alcohol.