Rum Cake Recipe

1 box yellow cake mix.

1 box instant cheesecake or vanilla pudding.

3 large eggs.

1/3 cup water.

1/3 cup coconut oil.

1/3 cup coconut rum or cream soda.

1/2 cup water.

3/4 cup chopped pecans.

GLAZE: 

1 stick unsalted butter.

1-2 oz rum to your tasting or cream soda.

1 cup sugar.

1/4 cup water.

DIRECTION: 

Preheat oven to 340 degrees and prepare your bundt pan, I don't like to use sprays so I just melted a tbsp of butter and coconut oil and coated the pan with the mixture on a clean paper towel. Mix the above cake ingredients on high for about 2 minutes then let it rest. Pour the pecans into the bottom of the pan followed by the cake mixture. Bake for 45 minutes. When the cake has baked, let it cool completely before adding the glaze.

MAKING THE GLAZE:

Melt butter, add rum or cream soda, mix in sugar and water. Stir until mixed. Pour over cooled cake.