Butter Pecan Rum Cake
1 box Butter Pecan Cake Mix
1 (3 1/2oz) box instant vanilla pudding
1 c veg oil
1 c water
1 c brown sugar
1 c chopped pecans (toss in about 1 Tbsp of flour so they don't sink to the bottom of pan)
1 tsp rum extract
1/3 c Captain Morgan's Spiced Rum
Preheat oven to 350*
Grease a 10" bundt pan well and sprinkle pan with sugar (even if using non-stick pan). Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes. Add brown sugar and pecans - mix to combine. Pour batter into prepared bundt pan and smooth evenly with back of spoon. Bake for 1 hour or until cake tester comes out clean. Cool on wire rack for about 20 minutes. Invert pan onto serving plate and prick top of cake with fork or wooden picks. Brush your rum all over cake. Let cool completely.
1 c powdered sugar
1/3 c milk
2 Tbsp rum
Mix and add what you need until you get a consistency you want. Drizzle over top of cake with spoon or decorating bag.