• 1 cup chopped pecans
• 18-1/2 oz. yellow cake mix
• 3-3/4 oz. instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup dark rum (80 proof)
• 1 cup chopped pecans
• 18-1/2 oz. yellow cake mix
• 3-3/4 oz. instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup dark rum (80 proof)
• 1/4 lb. butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum (80 proof)
1. Preheat oven to 325°F.
2. Grease and flour a 10" tube pan or a 12 cup bundt pan. Sprinkle pecans over bottom of pan.
3. Mix together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over pecans in pan and bake for 1 hour. Allow to cool.
4. Invert on a serving plate and prick top.
5. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
1. Melt butter in a saucepan.
2. Stir in water and sugar.
3. Boil for 15 minutes, stirring constantly.
4. Remove from heat. Stir in rum.