I do believe this is the moistest cake I've ever eaten. And added plus is that it gets better as it ages. But a negative is that it doesn't last long. Get it? I've heard it freezes well, but we always eat these as soon as they're baked.
For the cake:
1 cup chopped, toasted pecans or walnuts
1 (18 1/2 oz.) yellow cake mix
1 (1 3/4 oz.) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan. Sprinkle nuts on bottom of pain. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork.
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. The rum will cause steam. Be careful not to get burned.
Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
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