Ingredients

THE BATTER1/2 cup Bermuda’s Best Canola Oil1 cup chopped pecans or 1 cup chopped walnuts1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on the cake box.)1 (92 g) package vanilla instant pudding mix4 eggs1/2 cup cold water1/2 cup dark rum or rum

THE GLAZE1/2 cup butter1/4 cup water1 cup sugar1/2 cup dark rum or rum

Directions

Rum Cake

Sprinkle nuts over bottom of greased 10-inch tube pan or 12 cup bundt pan.

Stir together cake mix, pudding mix, eggs, water, Bermuda’ Best Canola Oil and rum. Pour batter over nuts.

Bake at 325 degrees F in oven for 1 hour. Cool 10 minutes in pan. Invert onto serving plate and prick top. 

For Glaze; Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat.  Stir in rum. 

Brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.