Diz's Easy Butter Pecan Rum Cake

I couldn't decide between...
a butter pecan, cinnamon swirl, or rum cake--so I mixed them all together with a yummy french vanilla base! This layered bundt cake was created out of indecisiveness and curiosity.

Diz's Easy Butter Pecan Rum Cake:

Cake:
1 box of vegan french vanilla cake mix
4 Ener-G egg replacers
1/2 c. 50/50 mixture of Smart Balance Light and expeller-pressed canola oil
1/2 c. REAL rum
1/2 c. unsweetened soy milk
1/2 c. toasted pecans
vegan "butter" flavored spray

Streusel:
1/2 c. brown sugar
1 t. cinnamon
2 T. Smart Balance Light

Preheat oven to 350 F.
Combine first five cake ingredients, mix well. Set aside. Mix together the streusel ingredients in a pourable cup, like a measuring cup. Thoroughly spray a bundt pan with the butter flavored spray and sprinkle the toasted pecans onto the bottom in an even layer. Pour a half of the cake mix on top of the pecans, then pour the streusel mixture on top of it. Lightly and evenly pour the remaining cake mix in. Use a spatula to smooth and level out if necessary. Bake for 50-55 minutes, or until a toothpick comes out clean. Let cool off for 20 minutes before removing cake from pan. I thought serving it with fresh strawberries was exquisite!