Ron's Rum Cake

• CAKE
• chopped pecans1 cup
• large eggs↗4
• yellow cake mix1

  (18 ounce)

• instant vanilla pudding1

  (3 ounce)

• water↗1⁄2 cup
• vegetable oil↗1⁄2 cup
• light rum↗1⁄2 cup
• GLAZE↗
• unsalted butter↗8 tablespoons
• sugar↗1 cup
• water↗1⁄4 cup
• light rum↗1⁄4 cup

Step-by-step instructions

1. 1

   Preheat the oven to 325º F. and grease and flour a Bundt cake pan.

2. 2

   Spread the pecans over the bottom of the pan and set aside.

3. 3

   With an electric mixer, beat the eggs until they are a light lemon color.

4. 4

   Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined.

5. 5

   Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.

6. 6

   Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.

7. 7

   Toward the end of the cake’s baking, make the glaze.

8. 8

   In a medium saucepan, bring the butter, sugar, water and rum to a boil.

9. 9

   Reduce the heat to low and let the mixture continue to simmer for 3 minutes.

10. 10

    Remove from the heat.

11. 11

    While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.

12. 12

    Let the cake sit for an hour before serving to absorb the glaze.

13. 13

    Glaze the cake a second time.

14. 14

    An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.

15. 15

    Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.

16. 16

    Bring this to a boil and stir until it has thickened.

17. 17

    Pour the hot glaze over the cake and let it sit for another hour before serving.