- 1 tablespoon butter, melted
- 1/4 cup white sugar
- 1/4 cup chopped pecans
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant French vanilla pudding
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup rum
- 4 eggs
- 1/4 cup butter
- 1/2 cup white sugar
- 1/8 cup water
- 1/8 cup rum
Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with 1 tablespoon melted butter. Sprinkle 1/4 cup of sugar and finely chopped pecans so that they coat the pan.
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In a large bowl, combine the cake mix and instant pudding. Add 1/2 cup water, 1/2 cup oil, 1/2 cup rum and 4 eggs, mix until smooth and well blended. Spread evenly into the prepared pan.
Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
In a saucepan over medium heat, combine 1/4 cup butter, 1/2 cup sugar, 1/8 cup water and 1/8 cup rum. Bring to a boil, then remove from heat. Poke holes into the bottom of the cake using a fork. Pour glaze over the hot cake. Allow cake to cool completely before removing from pan.