Cake Mix Rum Cake

Cake Mix Rum Cake 1 cup coarsely chopped pecans 1 (15.25-ounce) box yellow cake mix 1 (3.4-ounce) package vanilla instant pudding mix 4 eggs ½ cup vegetable oil ½ cup water ½ cup white rum For the glaze: ½ cup butter 1 cup sugar ¼ cup water ½ cup white rum Preheat the oven to 325°F. Grease and flour a Bundt pan with at least a 10-cup capacity. Sprinkle the pecans in the bottom of the pan. With a mixer, mix together the cake mix, pudding mix, eggs, vegetable oil, water, and rum. Continue mixing until well combined. Pour the batter over the pecans. Bake for 50 to 60 minutes, or until a toothpick inserted into the middle part of the cake comes out clean and the cake starts to pull away from the edges of the pan. Make the glaze by combining the butter, sugar, and water in a small saucepan. Bring to a boil then remove from the heat. Stir in the rum. Pour over the warm cake while it is still in the pan. Allow the cake to cool before removing from the pan.