The Best Rum Cake

Janice Petree
Dallas, Texas

1/2 c. pecans, toasted and chopped
1 box yellow butter cake mix
1 sm. box vanilla instant pudding
1/2. oil
1/2 c. water
1/2 c. light rum
4 eggs

Prepare Bundt pan by spraying with a floured baking spray (Baker’s Joy) and sprinkle nuts in bottom.  Combine remaining ingredients and stir in mixer 2-3 minutes (mix well).  Pour batter into pan & bake for 50-60 minutes.
Glaze:
1/2 c. butter
1 c. sugar
1/4 c. rum
1/4 c. water

Boil together for about 2 minutes.  Pour 3/4 over hot cake and let stand in pan 30 minutes.  Remove from pan and pour remaing glaze over top of cake.  Guaranteed to be a crowd pleaser!

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