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1
Preheat oven to 325 degrees.
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2
Spray a large bundt pan with cooking spray.
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3
Combine cake mix, pudding, milk, eggs, rum, oil, and vanilla in mixing bowl. Mix on low
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4
speed for 30 seconds until blended, then on medium speed for 2 minutes.
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5
Pour into prepared pan and bake for approximately 55 minutes .
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6
Cake will be golden in color and spring back when touched. Tester should come out clean.
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7
Remove from oven and place on a rack to cool.
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8
Prepare the Rum Glaze as soon as the cake comes out.
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9
Combine butter, water, and sugar in a medium saucepan.
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10
Bring to boil carefully. This will boil over if you don't keep an eye on it.
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11
Reduce to a simmer and cook until sugar is dissolved and mixture has thickened slightly.
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12
Remove from heat and add the rum, mixing to combine.
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13
While the cake is still warm in the pan, poke lots of holes all over the top, going all the way
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14
to the bottom of the pan. I use a thin metal skewer, like a turkey trussing needle.
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15
Pour the warm glaze all over the top, a little at a time, and wait as it soaks in. Keep
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16
repeating the pouring until all the glaze is added. This may take a few minutes.
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17
Allow the cake to cool completely, then flip it over onto a serving platter.
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18
This cake is even better the next day.
