1/3 cup chopped nuts (toasted walnuts or pecans work best),
1 pkg. yellow cake mix (see, I told you),
1 pkg. vanilla pudding mix (see, again),
1/2 cup water,
1/2 cup vegetable oil, and
1/2 cup dark rum (you don’t need an expensive one).
FOR THE GLAZE
1/2 cup butter,
1/4 cup water,
1 cup white sugar, and
1/2 cup dark rum.
Preheat your oven to 325 degrees. Grease and flour (or use a non-stick spray with flour) a 10-inch Bundt pan. Sprinkle the nuts evenly over the bottom of the pan.
In a large bowl, combine the cake and pudding mixes. Mix in the eggs, water, vegetable oil, and rum. Pour this batter over the chopped nuts in the pan.
Bake for 60 minutes, or until a cake tester or toothpick inserted in the middle comes out clean. Let the cake cool for 10-15 minutes in the pan, then turn it out onto a cooling rack. KEEP THE PAN HANDY – DON’T WASH IT YET! You will want to use it in the glazing process.
While the cake is cooling on the rack, in a saucepan combine the butter, water and sugar for the . Bring it to a boil over medium heat and continue to boil for 5 minutes. Remove it from the heat and stir in the rum (taking time to enjoy the aroma). Then, pour the glaze into the cake pan and put the cake back into the pan. Press the cake down so that the glaze surrounds the cake, coming up around the sides and somewhat over what will be the bottom of the cake. Leave the cake in the pan until the glaze has soaked in. You will probably want to periodically press the cake down to keep it fully in contact with the glaze.
Once the glaze is soaked in, turn the cake out onto a serving plate. Enjoy!!!