Rum Cake

Ingredients

• 0.5 cup rum dark
• 2 tablespoons rum dark
• 1 cup egg substitute 
• 2 tablespoons flour all-purpose
• 0.7 cup pecans chopped
• 0.3 cup sugar 
• 2.5 tablespoons butter unsalted
• 3.4 ounce vanilla pudding mix instant
• 0.3 cup vegetable oil 
• 0.5 cup water 
• 3 tablespoons water 
• 18.3 ounce duncan hines classic decadent cake mix yellow

Equipment

• frying pan
• sauce pan
• oven
• kugelhopf pan

Directions

1. Preheat oven to 32
2. Coat a 10-inch tube or a 12-cup Bundt pan with cooking spray.
3. Sprinkle with flour; shake out excess.
4. Sprinkle chopped pecans over bottom of pan.
5. Combine cake mix and next 5 ingredients (through rum), mixing well, according to package directions.
6. Pour batter over nuts.
7. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool completely.
8. While the cake bakes, make glaze. Melt butter in saucepan. Stir in the sugar and water. Boil 4 minutes, stirring constantly.
9. Remove from heat.
10. Let cool 1 minute. Stir in rum.
11. Invert cake onto a plate. Pierce top of cake in several places.
12. Brush glaze evenly over top and sides, so cake absorbs glaze.