Grand Cayman Island Rum Cake
recipe at a glance
ready in: 1-2 hrs
1/2 cup chopped pecans
1 package yellow cake mix
1/2 cup water
1/3 cup vegetable oil
1/2 cup dark 80 proof rum
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/4 cup dark 80 proof rum
Grease and flour Bundt cake pan. Sprinkle pecans evenly on bottom of pan. Mix together cake mix, eggs, water, oil, and rum.
Pour in pan and bake at 325 degrees F for 45-50 minutes or until golden brown and toothpick is clean when inserted. While cake is still in pan; poke cakes with holes with skewer all over the top.
Prepare glaze and letting cool slightly; drizzle on warm cake. When cake is completely cool; remove from pan and invert onto serving plate. Keep covered until served. Best when made a few days in advance of serving.
For Glaze: Melt butter in saucepan. Add sugar and water. Boil 5 minutes stirring constantly. Remove from heat and add rum.
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