Rum Cake

By ctozzi

Mark's Cake

Ingredients

• Sauce:
•  1 pkg. yellow cake mix. (plain, not vanilla)
•  1 pkg. instant vanilla pudding
•  1/2 cup oil
•  1/2 cup dark or amber rum
•  1/2 cup water
•  4 eggs (omega 3 eggs)
•  3/4 cup white sugar
•  1/4 cup water
•  1/4 cup butter melted
•  1/4 cup rum

Preparation

Step 1

Preheat oven to 325 degrees.

Beat the above ingredients in a large bowl until smooth.

Grease a bundt or angel food tin well. (Vegetable spray). Sprinkle about ¼ cup white sugar on the bottom of the pan, followed by ¾ cup pecans or pecan pieces (washed and dried). Pour batter over top. Bake degrees for 45 - 55 minutes. Invert while still warm and place on a plate.
At this point, if you want, you can freeze the cake and just do the sauce part when ready to serve.

Sauce:

Bring sugar and water to a boil and let boil for 3 minutes.
Take off stove and add butter and rum. Stir till butter melts.

When cake is cool, (or thawed) put the sauce in the bundt pan and slowly lower the cake back into the pan. Let it sit for 5 minutes, then invert it back on to a plate.