Ingredients

The following ingredients have 10 Servings
  • one package of yellow cake mix OR butter pecan which is what I prefer
  • one package of vanilla pudding
  • 1 cup of chopped pecans
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup of oil
  • 1/2 cup of Bacardi amber rum or 1873
  • 1/4 pound of butter
  • 1/4 cup of water
  • 1 cup of sugar
  • 1/2  cup of Bacardi amber rum
  • 2 tablespoons salted butter (melted)
  • 1 cup of icing sugar
  • 1/2 teaspoon rum flavouring
  • 3-4 tablespoons of heavy cream or milk
  • Top with toasted pecans if you like!

Instruction

  • Grease and flour a bundt pan and set aside. Pre-heat your oven to 350 degrees F.
  • In a large mixing bowl, combine the ingredients (excepting pecans) and beat until smooth, around two minutes.
  • Pour into the prepared bundt pan. Stir in the cup of pecans until they are mid-way through the batter. ( I do this to prevent them from being on top. Most recipes have them on the top, but then your buttered rum doesn't soak in properly!!)
  •  Bake in the oven for 35-45 minutes, until a cake tester or toothpick inserted comes out clean.
  • Remove from the oven and cool in the pan for 5 minutes, then invert onto the plate you want to serve it on.
  • Poke holes in the top.
  • For the Rum Glaze, combine the first three ingredients in a pan. Bring it to a boil, boil for 5 minutes. Add in the rum at the very end and mix in.
  • Pour over the still warm cake, spooning up any extra over and over again, until you get most of it soaked into the cake. Yes, this can be a pain but THIS is what makes the cake so darn good!
  • Let the cake sit from 12-24 hours before eating.
  • When you go to serve, you can mix up the icing ingredients and drizzle over the cake. This is optional! Try it with and without, you can't go wrong either way!