GETTING READY

1. Grease a non-stick Bundt cake pan and set aside.

2. Preheat big green egg to 325 degree F, with a grill stone on top of grates.

MAKING

3. In food processor, combine cake mix, pudding mix, egg, oil, rum, and cold milk. Beat until incorporated and then beat on high for 2 minutes.

4. Sprinkle crushed pecans in the bottom of the greased pan. Pour batter on top.

5. Place pan on heat, cover and cook for 45-60 minutes or until the cake tester comes out clean. Remove from heat and let cool for 15-20 minutes.

For Glaze:

6. In pan melt butter, add sugar and water. Give it a good stir and bring to a boil. Stir and continue to boil for 5 minutes or until nice and creamy.

7. Turn off heat and stir in rum. Set the pan aside and allow the glaze to cool.

FINALIZING

8. Remove cake from pan, make holes on it with fork and gradually pour the glaze on top. Set aside for 20 minutes.

SERVING

9. Cut into slices and serve.

TIPS

If baking in an oven bake for 60 minutes.