This recipe is a very simple recipe, but I love the outcome. This recipe includes both the cake itself and the glaze to pour over the cake. Personally, I like to get the cake started and in the oven. While the cake is cooking in the oven you can start the glaze.
- 1 package yellow cake mix
- 1 small package instant vanilla pudding
- 4 eggs
- 1/4 lb. melted butter
- 1 c. sugar
- 1/2 c. cold water
- 1/2 c. oil
- 1/2 c. DARK rum
Let’s get started and once you’re done you can share the deliciousness with family and friends. First, Heat oven 325 degrees. Next, you’ll want to slightly grease Bundt pan. Put chopped pecans on the bottom and then pour the batter over the pecans. Bake 1 hour. That’s it, now we can get started on the glaze.
For the glaze, mix the butter, water and sugar in a pot and bring to a boil. Let the mixture boil for about 5 minutes. Once its boiling add the dark rum and remove from heat. Let the mixture cool in the refrigerator until the cake is complete.
Once the cake is done, take it out of the oven and place it on a plate to cool for 50 minutes. Use a toothpick to test the cake, simply poke the toothpick in, and when you remove it, the toothpick should be clean of any cake. Prick the cake with a fork or toothpicks. Pour glaze all over it. I use a turkey baster to gather up the extra glaze and drizzle it over the cake until all glaze is absorbed.