My Mother's Famous Rum Cake

This rum cake is beyond delicious, I can't rave enough about it, seriously. Not to mention, it makes the house smell equally as delicious when baking.

1 cup pecans, chopped

1 package yellow cake mix

1 3.4-ounce pack of instant vanilla pudding

4 eggs

1/2 cup cold water

1/2 cup vegetable oil

1 cup dark rum

1/4 cup butter

1/4 cup water

1/2 cup sugar

Preheat oven to 325°F. Grease a bundt pan with butter or crisco, then sprinkle the peacans into the bottom of the pan. Using a mixer beat the cake mix, pack of vanilla pudding, eggs, water, vegetable oil, and 1/2 of the rum until it forms a smooth batter. Pour the batter into the pan, bake for one hour and allow for it to cool before inverting. Once the cake is cooled and inverted, make the glaze. Boil the butter, water, and sugar for five minutes, stirring constantly, then remove from heat and stir in the remaining rum. Pour the glaze over the cake, it may look like a lot of glaze but the cake will absorb it. Cover the cake with saran wrap and serve the next day (this is so difficult to do, but trust me, it's much better the day after!).

This recipe is a Bacardi original