Happy ~Fat Tuesday~!! I know it's a little late in the day for a devilishly delish recipe, however...you can still make it tomorrow!

This is super-rich, so you should serve it with some vanilla ice cream.

~Rum Cake~
1 pkg yellow cake mix (18.5oz)
1 pkg Jell-O Instant Vanilla Pudding Mix (3.75 oz)
4 eggs
1/2 cup cold water
1/2 vegetable oil
1 cup chopped pecans or walnuts (I prefer pecans!!)
1/2 cup Bacardi Dark Rum

~Glaze~
1/4 lb butter
1 cup granulated sugar
3/4 cup Bacardi Dark Rum, divided

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup bundt pan. Sprinkle 1 cup pecans or walnuts evenly over the bottom of the pan.

In a separate bowl, combine yellow cake mix, vanilla pudding mix, eggs, cold water, vegetable oil and 1/2 cup rum until well incorporated. Pour batter over nuts and bake for one hour. Cool and invert onto serving platter. Using a toothpick, poke small holes into the top of the cooled cake (for better glaze absorption!! YUM!)

For glaze:
Melt butter in saucepan over medium heat. Add 1/4 cup rum and granulated sugar. Bring mixture to a low boil and continue boiling for five minutes, stirring constantly. Remove from heat and stir in remaining 1/2 cup rum.

Drizzle just enough glaze over the top of cake to cover. Smooth glaze over cake and allow it to be absorbed. Repeat this process until all glaze is used up.

This cake weighs a TON, but dang it's good.

Enjoy!!