Source:

Patty Johnson

Serves/Makes:One Cake

Ingredients

• 1/2 cup (125 ml) pecans, chopped
• 1/2 cup (125 ml) light rum
• 1/2 cup (125 ml) water
• 1/2 cup (125 ml) vegetable oil
• 4 eggs
• 1 pkg. Betty Crocker Yellow Cake Mix with Pudding
• 1 pkg. instant vanilla pudding
• Glaze:
• 1 cup (225 ml) granulated sugar
• 1 stick butter
• 1/2 cup (125 ml) light rum

Preparation

• Grease a bundt cake pan.
• Sprinkle with sugar. (brown sugar is wonderful but you can just use granulated)
• Sprinkle the chopped nuts in the bottom of the pan saving a few to sprinkle on top of the cake.
• Mix remaining ingredients in a bowl for 2 minutes.
• Pour into the prepared bundt pan.
• Sprinkle remaining chopped nuts on top.
• Bake at 325 degrees (175 C.) F. for 50-60 minutes.
• Remove cake from oven and pour glaze over cake while it's still in the pan.
• Let sit for a few minutes to let cake absorb glaze then remove from pan.
• Glaze:
• Heat all ingredients in small saucepan until dissolved.

Comments

This is absolutely the best rum cake. My sister owns a restaurant and they serve this cake with a rum Sauce. Either way it's delicious!