I was gonna St. Patrickize this cake and use Irish Cream instead of rum, but then I got nervous. . .besides, why mess with success?
1 box Pillsbury yellow cake mix
1 small box vanilla instant pudding
1/2 cup oil
1/2 cup water
1/2 cup rum
Mix all the ingredients together.
Pam (or grease and flour) your bundt pan, sprinkle the bottom with chopped pecans and then pour in the mixture.
Bake at 350 for approximately 50 minutes. Remove from oven and, BEFORE removing the cake from the pan, pour the glaze over the warm cake (right from the oven) and let it sit about 15 minutes before turning over and removing from the pan.
1 stick butter (or margarine)
1 cup sugar (I use 1/2 c sugar and 1/2 c splenda. . .an offering to the diet gods)
1/4 cup rum
1/4 cup water
Mix together in a small sauce pan and heat. Let it bubble for a few minutes on top of the stove while the cake finishes cooking. When the cake finishes, remove it from the oven and then IMMEDIATELY our the glaze over the cake. Let it sit about 15 minutes to soak in, then turn the cake out onto a cake plate.
You'd think all this moisture would make your cake soggy, but it only makes it DELICIOUS!