This is an adaptation of my boss's wife, Betty Wang's scrumptious recipe. If you're on the wagon, then fuggedaboudit baby!
Ingredients:
1/2 cup chopped pecans (optional)
1 pkg. 15.25-oz. butter or yellow cake mix*
3 tbsp. white rum
1 cup water
1/3 cup oil
3 large eggs
HOT RUM GLAZE:
3/4 cup sugar
1/4 cup white rum
1 stick butter
1/4 cup water
1. Preheat oven to 350F. Grease & flour a bundt, round tube, or loaf pan. Sprinkle the nuts evenly in the bottom of the pan.
2. Place the cake mix in a large bowl. Add the rum, water, oil and eggs and mix at low speed for 30 seconds until moistened, then beat at medium speed for 2 minutes.
3. Pour batter into prepared pan and bake at 350F for 30 minutes (check box instructions).
4. About 5 minutes before the cake is done baking, prepare the glaze: Combine all glaze ingredients in a small sauce pan and boil for 2-3 minutes.
4. Remove cake from oven and pour 1/4 of the hot glaze over the cake. Cool the cake in the pan 5-10 minutes, then turn the cake over onto a baking sheet. Glaze with as much of the remaining glaze as you like.
Ingredients:
1/2 cup chopped pecans (optional)
1 pkg. 15.25-oz. butter or yellow cake mix*
3 tbsp. white rum
1 cup water
1/3 cup oil
3 large eggs
HOT RUM GLAZE:
3/4 cup sugar
1/4 cup white rum
1 stick butter
1/4 cup water
1. Preheat oven to 350F. Grease & flour a bundt, round tube, or loaf pan. Sprinkle the nuts evenly in the bottom of the pan.
2. Place the cake mix in a large bowl. Add the rum, water, oil and eggs and mix at low speed for 30 seconds until moistened, then beat at medium speed for 2 minutes.
3. Pour batter into prepared pan and bake at 350F for 30 minutes (check box instructions).
4. About 5 minutes before the cake is done baking, prepare the glaze: Combine all glaze ingredients in a small sauce pan and boil for 2-3 minutes.
4. Remove cake from oven and pour 1/4 of the hot glaze over the cake. Cool the cake in the pan 5-10 minutes, then turn the cake over onto a baking sheet. Glaze with as much of the remaining glaze as you like.
5. Serve with whipped cream or vanilla ice cream, if desired.
*The original recipe called for an 18-oz box, but most cake box mixes no longer come in this size
Rum glaze: combine all glaze ingredients in a small sauce pan and boil for 2-3 minutes.
Remove the cake from the oven and pour 1/4 of the glaze over the hot cake.
Cool the cake in the pan 5-10 minutes, then turn the cake over onto a baking sheet. Glaze with as much of the remaining glaze as you like. 
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