Ingredients:

  • 1 (15.25 oz) box Yellow or Butter Golden Cake Mix
  • 1 (3.4 oz) box Instant Vanilla Pudding Mix (Must be instant, not cook-and-serve.)
  • 4 Large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Cold Water
  • 1/2 cup Bacardi Gold Rum (or dark rum)
  • 3/4 cup Chopped Pecans or Walnuts (Lightly toasted, divided: 1/4 cup for the pan, 1/2 cup for the batter.)
  • 1/2 cup (1 stick) Unsalted Butter
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Bacardi Gold Rum (or dark rum) (For Glaze)

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease the Bundt pan thoroughly with baking spray or softened butter/flour.
  2. Sprinkle 1/4 cup of the chopped nuts evenly over the bottom of the prepared pan. Set aside.
  3. In a large bowl, whisk together the cake mix and the instant pudding mix until well combined.
  4. Add the eggs, oil, water, and 1/2 cup rum to the dry mixture. Beat with an electric mixer on low speed until combined, then increase to medium and beat for 2 minutes until the batter is smooth.
  5. Gently fold in the remaining 1/2 cup of nuts. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean.
  7. Remove the cake from the oven and place it on a cooling rack. Let it rest in the pan for exactly 10 minutes. Do not invert the cake yet.
  8. While the cake is cooling, melt the butter in the small heavy-bottomed saucepan over medium heat. Stir in the granulated sugar and 1/4 cup water.
  9. Bring the mixture to a full boil, stirring constantly for 5-7 minutes until the sugar is completely dissolved and the mixture thickens slightly into a light syrup. Remove immediately from the heat.
  10. Once the syrup is off the heat and has stopped bubbling aggressively, carefully whisk in the remaining 1/2 cup of Bacardi Rum.
  11. Using a skewer or fork, generously poke holes all over the top of the hot cake (which is still in the pan). Pay attention to the deep edges.
  12. Slowly pour about half of the hot rum glaze evenly over the cake, allowing it to sink into the holes. Let the cake soak for 15 minutes.
  13. Carefully invert the cake onto a serving plate. Pour the remaining glaze slowly over the top and down the sides, letting it run over the contours.
  14. Allow the cake to cool completely before slicing (ideally 1-2 hours) for the glaze to set into a sticky, dense coating.