Preheat oven to 350°. Grease mini bundt pans (These are the ones that have 12 cakes on a pan). We like to use the flour spray. Sprinkle nuts in the bottom of the pans. Mix first together on low speed of mixer: cake mix, vanilla pudding, eggs, water, oil, rum and ginger. Mix at medium speed for 2-3 minutes. Pour batter over the nuts. Bake 13-15 minutes or until done with a toothpick. Let sit for 10 minutes. Remove from pan, transfer to wire rack. Spoon glaze immediately over the top and sides of the cakes. Garnish with a pecan on top.
Glaze:
Melt butter in microwave for 1 minute. Add sugar and water and microwave for one minute. Stir and microwave again for another minute. Stir in rum. (Do not microwave rum in mixture, it will scorch and leave a funny aftertaste). Makes about 35-40 mini tea cakes.
If you like this recipe, we have many more in our cookbooks that you can order online.