Rum Pound Cake

I make this during the holidays. Super easy and nobody even cares that it came out of a box, but of course I don't tell them either. Cooking time does not include cooling time. I'm guessing at the cake package size but I think that is right.

• Ready In: 1 hr 10 mins
• Serves: 8-12

Ingredients

• 1  cup  chopped pecans
• 1 (18 1/4ounce) package  yellow cake mix
• 1 (3 1/2ounce) package instant vanilla pudding
• 4  eggs
• 1⁄2 cup cold water
• 1⁄2 cup  vegetable oil
• 1⁄2 cup dark rum
• 2 -3  tablespoons brown sugar

• Glaze

• 1⁄4 lb butter
• 1⁄4 cup water
• 1  cup sugar
• 1⁄2 cup rum

Directions

1. Preheat the oven to 325°F; spray or grease a bundt pan and sprinkle brown sugar on the bottom then pecans.
2. Mix all other ingredients together until well blended and add to bundt pan.
3. Bake for about one hour, depending on your oven, make sure you check the cake to make sure it is done.
4. Invert on a cake plate and cool until just warm.
5. Meanwhile make the glaze by melting the butter in a pot and add in the water and sugar. boil for about 5 minutes stirring constantly, remove from heat and stir in the rum.
6. When the glaze is cooled brush it over the cake. I usually end up pouring it. enjoy!