These mini rum cakes are always a big hit!

Ingredients:

1 box yellow cake mix (Dunan Hines – not butter added)
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 package instant vanilla pudding ( 3 3/4 ounce)
1/4 c butter (unsalted)
1/2 cup white sugar
1/8 cup water
1/4 cup rum 

Directions:

1.   Preheat oven to 325 degrees F…(165 degrees C).
2.   Grease and flour mini muffin or bundt pan.
3.   Mix together the yellow cake mix, ½ cup dark rum, eggs, ½ cup cold water,
      cooking oil and instant vanilla pudding.
4.  Bake at 325 degrees F for 1 hour.
5.  Cool, place on a serving plate & prick little holes in the top with a toothpick

To Make Glaze:

Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from the heat and stir in rum.  Drizzle and smooth glaze evenly over the top and sides of cake while the cake is still warm.

Tip:

If you would like to add chopped pecan or walnuts, place them in the pan and then add the cake mix ontop and bake.