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Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 1 cup pecans chopped
- 18.5 ounces cake mix, yellow
- 3.75 ounces instant pudding mix vanilla
- 4 large eggs
- 1/2 cup water cold
- 1/2 cup vegetable oil
- 1/2 cup dark rum (80 proof)
- 1/4 pound butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum (80 proof)
Method
- Cake: Sprinkle nuts in bottom of bundt pan.
- Mix all cake ingredients together.
- Pour over nuts.
- Bake 1 hour at 325F (160C).
- Cool.
- Invert on serving plate.
- Prick top and drizzle and smooth glaze evely over top and sides.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
- Glaze: Melt butter in sauce pan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat and stir in rum.
