MAMIE’S RUM CAKE|
1/2 cup chopped pecans
1 box golden recipe cake mix
1 (3 1/4 -ounce) box instant vanilla pudding
1/2 cup light rum
1/2 cup water
1/2 cup cooking oil
HOT RUM GLAZE:
3/4 cup sugar
3/4 stick (6 tablespoons) butter
1/4 cup rum
1/4 cup water
Grease and flour a Bundt pan. Crumble nuts into bottom of pan. Place cake mix and vanilla pudding in a large bowl. Add rum, water, oil and eggs; mix, using electric mixer for several minutes. Pour batter into cake pan and bake at 325 degrees for 50 to 60 minutes.
Boil glaze ingredients for 2 to 3 minutes, remove cake from oven and immediately pour over hot cake.
Note: Hot glaze will cause cake to settle, but don’t be alarmed. Cool cake in pan for 30 minutes and then remove.