Rum Yummy Bundt Cake Recipe

1 cup pecans - coarsely chopped
1 box moist yellow cake mix
1 large box instant vanilla pudding
1/2 cup oil
1/3 cup spiced rum
4 eggs
chop sticks for poking holes

Preheat the oven. Grease and flour bundt cake pan. Line the bottom of the bundt cake pan with chopped pecans.

In a large mixer bowl, combine cake mix and dry pudding, blend at low speed until mixed. Add oil, spiced rum, then one egg at a time, beat well between each egg. Blend for 3 minutes longer on medium speed.

Pour batter gently over pecans. Bake for the allotted time or until a toothpick inserted in the top comes out clean. Let Rum Bundt Cake cool for 5 minutes. Flip Rum Bundt Cake out onto a large serving plate, keeping in mind that when you slowly pour the rum sauce into the holes. Use the chop stick to poke holes on top of the cake about 3/4 down through the cake and about 1 inch apart. Slowly pour run sauce into the holes, this may take awhile, the sauce will spill onto the plate. Spoon up any overflow and reapply to cake top.

Rum Glaze Sauce Recipe
1/2 cup butter
1 cup sugar
1/4 cup water
1/4 cup spiced rum

In the sauce pan bring butter, sugar and water to a boil. Cool sauce, then add spiced rum. Cover rum bundt cake for 24 hours before serving. Enjoy.