Betty Crocker Bacardi Rum Cake

Instructions

1. Preheat your oven to 325°F (165°C) and grease a bundt pan thoroughly.

2. Sprinkle the chopped pecans evenly on the bottom of the pan.

3. In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, 1/2 cup of water, vegetable oil, and 1/2 cup Bacardi rum. Mix everything together until well combined and smooth.

4. Pour the batter into the prepared bundt pan over the pecans.

5. Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

6. While the cake is baking, prepare the rum glaze by melting the unsalted butter in a saucepan over low heat.

7. Stir in the granulated sugar, 1/4 cup water, and 1/2 cup Bacardi rum. Mix well and let it come to a boil.

8. Reduce the heat and simmer the glaze for about 5-7 minutes, stirring constantly, until it thickens slightly.

9. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.

10. Carefully invert the cake onto a serving plate, then prick the top and sides with a fork.

11. Slowly pour the warm rum glaze over the cake, allowing it to soak in completely.

12. Let the cake sit for at least an hour to absorb the glaze and enhance the flavors.

13. Slice and serve this irresistible Betty Crocker Bacardi Rum Cake to your delighted guests, and watch as it disappears in no time.