Christmas Rum Cake Recipe

OK, so it's Christmas, and I only make this once a year because it's SO rich and yummy and loaded with sugar and calories...but it's OK to splurge every now and then right?  This is what's left of the Rum Cake...I forgot to take a picture when it was fresh out of the oven, but you get the idea...so moist and yummy!

Here's the recipe:

Rum Cake

(from Pat Rogers & Annette Hazuka - altered a bit by me as follows)

CAKE

1 cup chopped pecans

1 yellow cake mix

4 eggs

1 1/2 cups water

1 - 4oz pkg vanilla instant pudding mix

1/2 cup veg. oil

GLAZE

2 cups powdered sugar

1/2 cup dark rum (to taste)

1 stick of real butter (unsalted)

1/2 cup Dark Rum (I used Myers or Captain Morgan)

Directions for cake:

Sprinkle chopped pecans all over bottom of bundt cake pan.

Beat cake mix, eggs, water, pudding mix, veg oil and a splash of rum (about 1/4 cup) for 2 min.

Bake in a 325 degree oven for 1 hr. (should take exactly 1 hr, but ovens vary, so check it for doneness esp if you have a convection oven, which I do not.)

Directions for glaze:

Boil ingredients about 5 min stirring constantly

Pour on cake while hot in pan.  Cool completely and invert on plate.

OR you can invert the cake and drizzle the glaze on top...either way is good.

The one in the picture was drizzled on top.

Enjoy!!!

Here's some more pics....