Bacardi Rhum Cake

BACARDI RUM CAKE

1 pkg. Philsbury yellow cake w/ instant pudding

4 eggs

1/2 cup veg.oil

1/2 cup Bacardi dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour Bundt cake pan.

Mix all ingredients together, whisk with hand for 2 minutes and pour over the pan.

Bake 45 minutes. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.

GLAZE:
1 stick of butter

1/4 cup water

1 cup sugar

1/2 cup Bacardi dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.