Rum Cake

Rum Cake Cake: 1/2 cup lightly packed brown sugar 1/2 cup finely chopped pecans 1 box yellow cake mix 1 (3.4 oz.) package vanilla cook-and-serve pudding mix 4 eggs 1/2 cup water 1/2 cup canola oil 1/2 cup dark rum (or Kahlua) Glaze: 3/4 cup (1 1/2 sticks) butter 1 1/2 cups sugar 1/4 cup water 3/4 cups dark rum (or Kahlua) Preheat oven to 325. Thoroughly grease a Bundt pan. Sprinkle the brown sugar and pecans in the bottom of the pan. In a bowl of an electric mixer, beat the cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth and totally combined. Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. When the cake has about 10 minutes to go, make the glaze. Melt the butter and sugar in a saucepan over medium heat. Then add the water and bring to a boil. Boil for 4-5 minutes, or until thick. Turn off the heat and add the rum. Turn the heat back on and cook for 1 minute more. Remove the cake from the oven and let it cool in the pan for 5 minutes. Use a skewer or toothpick to poke holes all over the surface of the cake. Drizzle half of the glaze over the cake and down the sides. Let it sit in the pan for 10-15 minutes, letting the glaze soak in. Carefully invert the cake onto a serving platter. Slowly drizzle the remainder of the glaze over the top, giving the cake a chance to absorb as much as possible. Let the cake sit for a couple of hours to make sure it's really moist and rummy...or Kahlua-y in my case. TIP: used a melted half stick of unsalted butter and poured it into the pan. After that she added pecans that she roasted at 350 degrees for 20 minutes.