Ingredient!
For the pie
1 box of yellow cake mix
1 box of French vanilla instant pudding mix
4 large eggs at room temperature
1/2 cup of water
1/2 cup vegetable oil
1/2 cup of Bacardi dark rum
For the Rum Glaze
4 ounces of butter
1/4 cup of water
1 cup of pure cane sugar
1/2 cup of Bacardi dark rum
Preparation!
Heat the oven to 325 Fahrenheit.
Grease a Bundt pan thoroughly and flour and set aside.
In a large mixing bowl, mix the cake mix, the pudding mix, the eggs, the water, the oil, and the 1/2 cup of dark rum. Mix by hand or an electric mixer until the batter is smooth.
Pour the batter into the prepared Bundt pan.
Bake for 1 hour. Remove from the oven and let cool for 20 minutes. Turn over on a rack and cool completely.
Transfer cooled cake to a serving dish. Prick the top of the cake with a fork or toothpick and form small holes that absorb the icing.
Make the Rum Glaze
Melt the butter in a heavy pan.
Beat in the water and the sugar.
Slowly bring the sugar butter mixture to the boil and cook for 5 minutes, stirring constantly.
Remove the sugar mixture from the heat and stir in the rum.
Allow the frosting to cool slightly before you glaze the cake.
Drizzle and smooth some of the frosting over the top and sides of the cake. Let the cake pick up the frosting and repeat it until the frosting has disappeared.
Serve the rum cake as it is or with a scoop of vanilla ice cream or a dollop of fresh whipped cream.