Bacardi Rum Cake - cooking recipe

Ingredients

1 c. chopped pecans
1 (18.5 oz.) box Duncan Hines yellow cake mix
1 (3 3/4 oz.) pkg. Jello instant vanilla pudding mix
4 eggs
1/2 c. water
1/2 c. Wesson oil
1/2 c. Bacardi light rum

Preparation

Preheat oven to 325\u00b0. Grease and flour 10 inch or 12-cup Bundt pan. Sprinkle pecans over bottom of pan. In a bowl, combine cake mix
and remaining cake ingredients together until well blended. Pour batter over pecans in cake pan. Bake at 325\u00b0 for 1 hour. Remove from oven and cool. Invert on a serving plate. Prick top of cake with a fork or cake tester. Drizzle and smooth some of the glaze evenly over top and sides of cake. Allow cake to absorb the glaze, then repeat until all glaze has been used.