Ingredients
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Cake
1 (18 1/4 ounce) package yellow cake mix
1 cup light coconut rum
1/2 cup vegetable oil
1 (3 1/2 ounce) package jello instant vanilla pudding
4 eggs
Rum Glaze
1 cup packed brown sugar
1/4 cup water
1/2 cup butter
1/4 cup light coconut rum
Preparation
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Cake:
Position rack in center of oven and preheat to 325\u00b0F
Prepare a 12-cup Bundt(R) pan with flour and oil spray.
Using an electric mixer beat all ingredients in a large bowl for 2 minutes.
Transfer batter to prepared pan.
Bake 45 minutes or until toothpick inserted into center comes out clean.
Cool in pan for 20 minutes.
Invert cake onto platter and carefully remove from pan.
Allow cake to cool completely.
Rum Glaze:
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes.
Remove from heat and whisk in rum.
Cool glaze completely.
Drizzle glaze evenly over cooled cake and serve.
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