Rum Cake - cooking recipe

Ingredients

cake mixture
1 (18 1/2 ounce) box yellow cake mix
1 (3 1/2 ounce) package instant pudding mix
1/2 cup rum, light preferred
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1/2 cup chopped pecans
rum syrup
1 cup sugar
1/2 cup butter or 1/2 cup margarine
1/4 cup rum, light preferred
1/4 cup water

Preparation

Preheat oven to 325 degrees spray 2 qt Bundt pan with non stick spray.
Using mixer at low speed, blend the cake mix, pudding mix, rum, oil & water. Add the eggs one at a time mixing well after each.
Sprinkle pecans in the bottom of bundt pan & pour the batter on top of pecans. Bake for 50 to 55 minutes, until knife inserted an inch from the center comes out clean do not remove cake from the pan!
Make rum syrup: In a small saucepan bring sugar, butter, rum and water to a boil and cook for 3 minutes.
With a fork or wooden skewer, make holes in the top of cake. Pour the syrup over the cake and let it sit for 30 minutes while the syrup is absorbed.
Invert cake pan onto a serving plate. Allow it to sit for several minutes and the cake will loosen from the pan.