The absolute best rum cake you will come across, this recipe comes from a Cajun lady from New Orleans. The longer is sits, the tastier it gets.

Ms. Bessie’s Rum Cake

Yield: 16 servings.

1 Box Yellow Cake Mix
1 Box (3 1/2 Oz. Vanilla instant pudding)
1 Cup Chopped Pecans
4 Eggs
1/2 Cup Cooking Oil
1/2 Cup Water
1/2 Cup Rum

Sprinkle nuts in tube pan, place remaining ingredients in large mixer bowl. Blend then beat for 4 minutes at med. speed. Pour into pan, bake at 325 degrees for one hour. (until cake begins to pull away from pan.) Do not under bake. Prepare glaze

Glaze-

1/2 Cup Butter
1 Cup Sugar
1/4 Cup Water
1/2 Cup Rum

Mix in sauce pan except for rum and stir until mixture comes to a boil for 5 minutes, stirring constantly. Stir in the 1/2 cup rum and bring to boil. Spoon warm glaze over the warm cake.

Thanks to Noah for sharing this recipe.