Bacardi Rum Cake

Step 1

Preheat your oven to 325 degrees F.  Spray a bundt pan (with at least a 12-cup capacity) with cooking spray (or grease and flour pan).

Step 2

Evenly sprinkle pecans in bottom of pan.

Step 3

Mix together the cake mix, pudding mix, eggs, water, vegetable oil, and rum with a mixer on medium speed until smooth in a large mixing bowl.

Step 4

Pour batter over pecans.

Step 5

Bake for 50 to 60 minutes, or until a toothpick inserted is removed clean.  Place on a cooling rack to cool.

Step 6

Prepare the glaze while the cake is cooling.  Melt butter in a small saucepan over medium heat.  Add sugar and water and stir to combine.  Increase heat to high and bring to a boil.  Boil for 4 to 5 minutes until thickened, stirring frequently. Remove from heat and very slowly pour in rum (*exercise caution when pouring in rum; mixture will vigorously bubble).  Stir to combine.

Step 7

Once cake has cooled, invert onto a serving plate.  Using a skewer or toothpick, pierce holes throughout the cake.  Drizzle glaze over tops and sides of cake, allowing it to absorb the glaze.

Step 8

Serve and garnish with maraschino cherries and/or grapes, if desired.