Just a few warnings: I made this cake a day ahead of time, and I think that was the perfect amount of time for the glaze to get soaked into the cake. You may risk it being a little on the soggy side if you make it right before serving.
Also, I don't think the rum in the glaze gets hot enough for the alcohol to evaporate, so you might want to check everyone's IDs before serving.
Grease the pan really well. I had a few issues with the pecan topping sticking to the bottom of the bundt pan.
Other than that, this cake is really worth your time and will be enjoyed by all at your next adult gathering!
Pioneer Woman’s Mother-in-Law’s Christmas Rum Cakesource: The Pioneer Woman Cooks
1 box yellow cake mix
1 small package INSTANT vanilla pudding mix
1/2 cup cold water
1/2 cup canola oil
1/2 cup rum (dark or light is fine)
1 cup chopped pecans
Brown sugar (optional)
Preheat oven to 325.
Grease and flour Bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
Mix all cake ingredients together.
Pour batter over nuts. Smooth out ’til the top is even.
Bake 1 hour, or a little less if the pan is black. Do not overbake!
While cake has ten minutes to go, make the glaze.
1 1/2 sticks (3/4 cup) butter
1/4 cup water
1 1/2 cups sugar
3/4 cup rum
Melt butter in saucepan. Stir in water and sugar. Boil 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.
Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.
Eat. Enjoy. And don’t feel guilty. It’s Christmastime!