Bacardi Rum Cake is made by coating a bundt cake pan with butter and pecans, mixing up some simple cake batter using a cake mix and other ingredients, baking, then smothering with a delicious rum glaze!
When cake is done baking, let cool for a few minutes then poke all over.
Pour rum glaze all over the cake. It will seem like a lot; it's not. Most of it will get absorbed via your awesome holes.
Let sit in the fridge for an hour or two to allow the rum glaze to be absorbed.
Invert on a plate and admire your bundt awesomeness.
Serve with a GENEROUS amount of whipped cream.
Finish off the rest of the cake one tiny sliver at a time.