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| 1 | |
Cup | |
chopped pecans | |
| 1 | package | yellow cake mix (no pudding) | |||
| 1 | package | instant vanilla pudding | |||
| 4 | eggs | ||||
| 1/2 | Cup | cold water | |||
| 1/2 | Cup | vegetable oil | |||
| 1/2 | Cup | dark Rum | |||
| ** Rum Glaze Ingredients ** | |||||
| 2 | sticks | butter | |||
| 1/4 | Cup | water | |||
| 1 | Cup | sugar | |||
| 1/2 | Cup | Rum | |||
 |
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| Preheat oven
to 325 degrees. Grease and flour a 10 inch tube pan or 12
Cup bundt cake pan. Sprinkle nuts on bottom. In a bowl, combine cake mix, pudding, eggs, water, oil, and rum. Mix until smooth. Pour batter over nuts. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with skewer; spoon and brush rum glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Rum Glaze Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle on cake as directed. |
