Categories: Desserts
Ingredients
- Cake:
- 1 cup pecans or walnuts, chopped
- 1 - 18 1/2 ounce package yellow cake mix
- 1 small package instant vanilla pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup Wesson oil
- 1/2 cup Bacardi dark rum, 80 proof
- Glaze:
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark rum, 80 proof
Directions
-
Preheat oven to 325 degrees. Grease and flour 10" tube or Bundt pan. Sprinkle pecans over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Prick top of cake. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.