Yummy Rum Pound Cake



1 cup Pecan Meal
1 Box Butter Recipe Yellow Cake Mix
1 Small box instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup light or dark rum



1 stick of butter (real butter is best)
1 cup white sugar
1/4 cup water
1/2 cup light or dark rum



Preheat oven to 325 degrees
Spray Bundt pan with non-stick baking spray.
Liberally coat with the Pecan Meal.
Mix cake mix, pudding, eggs, oil, water and rum until moist. Beat at least 2 minutes. Pour the batter into the Bundt pan and bake for 55 minutes.
For the Glaze:  Mix all glaze ingredients together and cook on medium heat stirring constantly until you reach a full rolling boil that cannot be stirred down. Cook approximately 2 more minutes, stirring constantly. You want the glaze to thicken but not crystallize.
You can time the glaze to be ready when the cake comes out of the oven.  Or cook the glaze, then remove from the heat until ready to pour over the cake. Bring to a boil again just before pouring over the cake.
When you take the cake out of the oven, pour the hot glaze directly onto the bottom of the hot cake, making sure to cover it completely and pouring near the edges of the pan. Do not worry if the cake sinks a bit. Let it rest in the pan 3 to 5 minutes then invert onto a cake plate.
Cake will be beautiful and delicious. It will keep up to two weeks on the kitchen counter (if no one knows it is there).