My wife sometimes bakes this deliciously boozy rum cake. It’s fabulous when served with a cup of afternoon coffee, or as a post-dinner dessert. Best of all, this rum cake is easy to bake and sure to please any rum cake connoisseur.

Ingredients

The Cake

• 1 cup chopped pecans
• 1 package yellow cake mix
• 1 packet of vanilla instant pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup rum —
  • Dark rum adds a nice flavor to the cake, but you can use whatever rum you like.
  • Coconut rum will bump your cake to the next level!

The Glaze

• 1 stick of butter
• 1/4 cup of water
• 1 cup of sugar
• 1/4 cup rum

The Process

1. Preheat your oven to 325 degrees.
2. Combine all of the cake ingredients in a mixing bowl, then transfer to a bundt cake pan.
3. Bake for 23 minutes and remove from the oven to cool.
4. While the cake is baking, make the glaze. Melt the butter in a saucepan, then add the sugar, water, and rum. Boil this mix for five minutes, stirring constantly, then cool.
5. Once the glaze has cooled down, drench the rum cakes in the glaze.
6. Serve and enjoy — cheers!

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