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Ingredients
- Cake:
- 1 cup chopped pecans
- 1-18 1/2 oz. pkg. yellow cake mix
- 1- 3 3/4 pkg. jello vanilla instant pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup oil
- 1/2 cup Bacardi Dark Rum
- Glaze:
- 1/4 lb. butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum
Preparation
Step 1
Cake:
Preheat oven to 325 degrees. Grease and flour a 10
inch tube pan or bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour, cool. Invert on serving plate. Prick top and drizzle and smooth glaze evenly over top and sides. Repeat until glaze is used up.
Claze:
Melt butter in saucepan, stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat, stir in rum.