Ingredients:

  • 1 box (15.25 oz) Yellow Cake Mix
  • 1 box (3.4 oz) Vanilla Instant Pudding Mix
  • 4 large Eggs
  • 1/2 cup Cold Water (120 ml)
  • 1/2 cup Vegetable Oil (120 ml)
  • 1/2 cup Bacardi Gold Rum (120 ml)
  • 1 cup Pecans, finely chopped
  • 1/2 cup Unsalted Butter (115 g)
  • 1/4 cup Water (for glaze) (60 ml)
  • 1 cup Granulated Sugar (200 g)
  • 1/2 cup Bacardi Gold Rum (for glaze) (120 ml)

Instructions:

  1. Preheat and Prep. Set your oven to 325°F (165°C). Grease your bundt pan generously with shortening or baking spray, then sprinkle 1 cup of finely chopped pecans into the bottom of the pan.
  2. Combine the Dry Base. In a large bowl, tip in 1 box of yellow cake mix and 1 box of vanilla instant pudding mix. Whisk them together to break up any large clumps.
  3. Add the Liquids. Pour in 4 large eggs, 1/2 cup cold water, 1/2 cup vegetable oil, and 1/2 cup Bacardi Gold rum.
  4. Whip the Batter. Beat with a mixer on medium speed for about 2 minutes. The batter should look thick, pale yellow, and velvety.
  5. Fill the Pan. Pour the batter over the pecans in the pan, smoothing the top with a spatula so it is level.
  6. Bake the Cake. Bake for 60 minutes. Wait for a toothpick to come out clean and the edges to start pulling away from the pan.
  7. Prepare the Glaze. While the cake bakes, melt 1/2 cup unsalted butter in a saucepan. Stir in 1/4 cup water and 1 cup granulated sugar. Boil for 5 minutes, stirring constantly.
  8. Add the Rum. Remove the glaze from the heat and stir in 1/2 cup Bacardi Gold rum.
  9. The Poke and Pour. Once the cake is out of the oven, leave it in the pan. Poke holes all over the bottom with a skewer. Pour about half of the hot glaze over the hot cake.
  10. The Final Soak. Let it sit for 10 minutes, then invert onto a serving plate. Poke more holes in the top and sides, and slowly brush or pour the remaining glaze over the cake.