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Ingredients

• 1 package yellow cake mix (or make your own cake mix for this recipe by combining 1 ½ cups sugar, 2 ¼ all-purpose flour, 3 teaspoons baking powder and 1 teaspoon salt)
• 1 box (3.4oz 4-serving size) **instant **vanilla pudding mix
• 4 eggs
• 1 cup rum (light or dark; cheap or expensive – Meyer’s rum is excellent!)
• ½ cup cooking oil or melted butter
• optional 1 cup pecan pieces (or chopped pecans)

Glaze

• 1 cup sugar (or brown sugar or sugar & brown sugar mixed)
• 1 stick butter, cubed
• ¼ cup water
• ½ cup rum (light or dark; cheap or expensive), divided into two ¼ cup amounts.

Cake Directions

• Grease 12-cup bundt or 10-inch tube pan
• If using nuts, sprinkle over bottom of pan.
• Stir together cake mix, pudding mix, eggs, water, oil and rum.
• Pour batter into the pan.
• Bake at 325 in oven for 1 hour.
• 10-15 minutes before the cake finishes baking, begin making your glaze…

Glaze Directions

• Place ¼ cup water in sauce pan and heat on medium-high. 
• Add sugar and butter; simmer 5 minutes stirring constantly; don’t boil
• Remove mixture from the heat. Wait 2 minutes then add the rum to the butter/sugar glaze mixture and stir until sugar is dissolved. (About 3-5 mins)
• Remove cake from the oven when finished baking and check for to ensure it’s done cooking.
• Poke holes in the cake (as if you’re making a poke cake) with a wooden spoon
• Get a ladle and disperse half of the sugar-butter glaze around edges. Then take ¼ cup rum and carefully poor it into the holes you poked so it seeps into the cake and then disperse the remaining hot/warm glaze down the sides. ** CAUTION ** glaze may bubble up, so pour slowly
• Let the cake sit for 10 minutes exactly in the pan with the glaze,** but not longer than 15 minutes or the glaze might cool and your cake might stick**
• Invert cake onto a plate (or foil-lined cake round/cardboard) and allow to cool completely before covering, but don’t leave out more than a few hours uncovered. 

Note: To give a stronger rum flavor, leave the rum out of the sugar / butter glaze completely, then glaze the cake with the butter / sugar mixture and LASTLY pour ½ cup raw rum in the poked holes following the glaze.

It’s best to make this 1-2 days ahead. Keep it wrapped or covered for up to 5 days and brush with raw rum as needed. You can make more glaze and brush it every day or brush with raw rum. Can be frozen but will need to be brushed with raw rum once thawed.

The cost is about $12.85 per cake