Ingredients:

Cake 1 (18.25 Oz.) package of yellow cake mix 1 cup light, coconut flavored rum 1/2 cup vegetable oil 1 (3.4 Oz.) package of vanilla instant pudding 4 eggs

Baker’s Joy® non-stick baking spray with flour Rum Glaze 1 cup packed brown sugar 1/4 cup water 1 stick butter 1/4 cup light, coconut flavored rum

Instructions:

Cake
Position rack in center of oven and preheat to 325°F. Spray a 12-cup Bundt® pan with Baker’s Joy® spray. Using an electric mixer beat all ingrediants in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 20 minutes. Invert cake onto platter and carefully remove from pan. Allow cake to cool completely.
Rum Glaze
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes. Remove from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.
Makes 12 Servings.

Variations:

For mini Bundt cakes, follow the same directions; bake for 20-23 minutes or until toothpick inserted near center comes out clean. Cool for 10-15 minutes before removing from pans.

To achieve the look in the photograph we recommend using a Rose Bundt pan.