Rum Cake

By Paul


1 cup chopped pecans or walnuts

1 18-1/2 oz. pkg. yellow cake mix

1 3-3/4 oz. pkg. Jell-O Vanilla Instant Pudding and Pie Filling

4 eggs

1/2 cup cold water

1/2 cup Wesson oil

1/2 cup Meyer's Dark rum (80 proof)

*If using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of .



1/4 lb. butter

1/4 cup water

1 cup granulated sugar

1/2 cup Bacardi dark rum (80 proof)

 Preheat oven to 325F Grease and flour 10" tube or 12‑cup 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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly: Remove from heat. Stir in rum.

Optional: Decorate with border of sugar frosting or whipped cream.