To Die For Rum Cake

To Die For Rum Cake

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

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Ingredients

• 1/2 cup chopped pecans
• 1 (18.25 oz) package yellow cake mix
• 1 (3.4 oz) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 cup dark rum (separated in two 1/2 cup portions)
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar

Instructions

• Preheat oven to 325 degrees F (165 degrees C)
• Grease a 10 inch bundt pan and sprinkle the chopped pecans evenly over the bottom of pan
• In a bowl, combine cake mix, pudding mix, the eggs, 1/2 cup water, 1/2 cup oil, and 1/2 cup rum and blend well for about 2 minutes. Pour batter over pecans in pan.
• When oven is preheated, bake for 60 minutes. Insert a fork or toothpick into the cake until it comes out clean before removing from oven. Let sit for 15 minutes before turning over into a serving plate.
• While the cake is cooling, in a saucepan combine 1/2 cup butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue boiling for another 5 minutes while stirring constantly so the sugar doesn't burn.
• Remove from heat and stir in 1/2 cup rum.
• Once cake has been turned over, poke small holes throughout the top with a toothpick or fork then pour or brush glaze over the top and sides until all glaze has been used.