Yo ho ho and a bottle of Rum "Cake"?

Today decided it wanted to be sunny! So I decided to bake a cake. And yes, as you might have guessed, a rum cake. Now I know I'm not a cake person, despite being really cake obsessed lately, but rum cake is one of my all time favorite desserts. I just don't ever make it. I can eat the whole cake. Not only would I gain about 20 pounds probably, I'd also be pretty sloshed. It's called a rum cake for a reason.

Here's what you need:
1 box yellow cake mix
1 1 oz. box sugar free, fat free instant vanilla pudding mix
4 eggs, beaten
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark rum

Preheat the oven to 325 degrees. Combine all the ingredients into a bowl and beat for 2 minutes. Pour into buttered and floured bundt pan and bake for 1 hour. Let cool in the pan then invert onto a cake plate. Take a toothpick and poke holes all over it.

For the glaze:

1 stick of butter

1/4 cup water

1 cup sugar

1/2 cup dark rum

Melt the butter in a sauce pan over medium heat. Add the water and the sugar. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in the rum. Be careful as it may steam. 

Pour over the cake! 

It will soak into all the little holes you poke and just seep all up into that cake! I go ahead and par-slice mine so all the slices can drink it up. It is so moist. And the best thing about rum cake, they're even better the next day! So be sure to save a slice for every day of the week.