Instructions: 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 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.

Glaze:
Melt butter in saucepan. Add sugar and water. Boil 5 minutes stirring constantly. Remove from heat and add rum.

I too, wanted to duplicate the Rum Cake that I got in the Cayman Islands. I played with several recipes until I finally came up with a extremely close match. The secret is to apply the glaze while the cake is still in the pan just out of the oven so that it will soak in completely and be really moist.

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