Ingredients:

  • 1 box (15.25 oz) yellow cake mix
  • 3 large eggs
  • 0.5 cup unsalted butter, melted
  • 0.5 cup spiced rum
  • 0.5 cup full-fat sour cream
  • 1 can (21 oz) tart cherry pie filling
  • 1 cup chopped pecans, toasted
  • 0.25 cup dark brown sugar
  • 1 tsp ground cinnamon
  • 0.25 cup butter (for glaze)
  • 0.5 cup granulated sugar (for glaze)
  • 2 tbsp water
  • 2 tbsp rum (for glaze)

Instructions:

  1. Preheat oven to 325°F (165°C). In a large mixing bowl, whisk together the cake mix, eggs, melted butter, 1/2 cup rum, and sour cream until no dry flour remains. The batter should be thick and glossy.
  2. Pour two-thirds of the batter into a greased Bundt pan or 9x13 dish. Create a trench in the center of the batter. Spoon the cherry pie filling into the trench, then sprinkle with the toasted pecans, brown sugar, and cinnamon.
  3. Cover the cherry-pecan layer with the remaining batter, ensuring the edges are sealed. Bake for 40-45 minutes until a toothpick inserted into the sponge sections comes out clean.
  4. While the cake is hot, simmer the glaze ingredients (butter, granulated sugar, water, and 2 tbsp rum) in a saucepan for 2 minutes. Prick holes in the cake and pour the glaze over it. Allow to cool completely on a wire rack.