Rum Cake

Rum Cake:

1 cup chopped, toasted pecans or walnuts

1 18-1/2 ounce yellow cake mix

1 3-3/4 ounce instant vanilla pudding mix

4 eggs

1/2 cup cold milk

1/2 cup vegetable oil

1/2 cup dark rum


1 stick butter

1/4 cup water

1 cup sugar

1/2 cup dark rum


Preheat oven to 325 degrees F.

Grease and flour 12-cup Bundt pan.

Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Note: The rum will cause steam. Be careful not to burn yourself.


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