Rum Cake

Rum Cake

Prep Time: 10 minutes. Start to Finish: 1 hour and 30 minutes. Serves 4

Ingredients:

Cake:

1 ½ cups toasted pecans or walnuts; crushed

1 box yellow cake mix

1 box of 4-serving size instant vanilla pudding

3 eggs

½ cup cold milk

½ cup vegetable oil

½ cup dark rum

Glaze:

½ cup butter

¼ cup water

1 cup sugar

½ cup dark rum

Directions:

Cake: Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan and than sprinkle the crushed nuts on the bottom of the pan.

Combine all the cake ingredients and beat for 2 minutes on high with an electric mixer. Pour into prepared pan; than bake for 1 hour.

Cool in pan for 15 minutes before inverting onto serving plate, Prick the top with fork several times; Drizzle glaze over top of cake, using a brush or a spoon to put extra dripping on the top of the cake.

Glaze: Melt butter in saucepan, Stir in water, sugar and rum (be careful adding the rum will cause steam!). Boil for 5 minutes, stirring constantly on medium heat; or longer till the glaze is at a syrup like consistency. Pour over cake