OK, here are the rum cake and Crab Delight recipes:
RUM CAKE
Vegetable oil spray
flour for dusting the pan
1 c. finely chopped pecans or walnuts
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1/2 cup Bacardi dark rum
1/2 cup vegetable oil (canola, corn, safflower, soybean, or sunflower)
1/2 cup water
4 large eggs
GLAZE
4 Tbs. (1/2 stick) butter
2 Tbs. water
1/2 c. sugar
1/4 c. Bacardi dark rum
Place rack in center of oven and preheat to 325 degrees. Lightly mist 12-cup Bundt pan with veg. oil spray, then dust with flour. Shake out excess flour; sprinkle nuts in bottom of pan.
Place cake mix, pudding mix, rum, oil, water, and eggs in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape down sides, increase mixer speed to medium and beat 2 minutes more until batter is thick and smooth, scraping sides again if needed. Pour batter into prepared pan, smooth with rubber spatula. Bake until cake is golden brown and springs back when lightly pressed, 58 to 60 minutes. Remove pan from oven and place on wire rack to cool for 20 minute. Run a long, sharp knife around edge of cake and invert onto serving platter. Poke holes in cake with wooden skewer or toothpick.
Prepare the glaze: Place butter in small saucepan and melt over low heat, 2 to 3 minutes. Add water and sugar, stirring. Increase heat to medium and bring mixture to boil. Reduce heat slightly and simmer until thickened, 4 to 5 minutes, stirring constantly. Remove from heat and stir in rum. Pour glaze over warm cake. Allow cake to cool completely before serving.
Store covered in foil or plastic wrap at room temperature for up to 4 days, or in refrigerator for 1 week, or wrap in foil and freeze for up to 6 months. Thaw frozen cake overnight on counter before serving.
ORANGE RUM CAKE VARIATION
Use previous recipe, but delete 1/2 c. oil and 1/2 cup rum and instead use: 1 cup fresh orange juice, 8 Tbsp. butter, melted, 1/4 cup dark rum, and 1 Tbsp. grated orange zest. For glaze, use 4 Tbsp. butter, 1/2 c. sugar, 1/4 c. dark rum, and 1/4 c. orange juice.
I thought I was losing it. I even went to the DCL website to make sure I wasn't confused. 
I did too! Even though I KNEW my kids had never been in the lab. Last year when we were on DCL my kids were 3 and (just turned 7) and the 7 yr old wanted to stay with his sister! 
He's sweet that way!!
Some of the items I ordered arrived last week and hopefully, my Oriental Trading order will be here on Monday or Tuesday. 
