1 cup chopped pecans or walnuts
1 package Duncan Hines yellow cake mix **
1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie
filling
4 eggs
1/2 cup cold water
1/2 cup Wesson or Crisco oil
1/2 cup Bacardi dark rum (80 proof )
Directions:
Preheat oven to 325 degrees. Grease and flour 10-inch 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 onto serving plate.
Prick top with fork. Spoon and brush glaze evenly over top and
sides.
Glaze:
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum ( 80 proof )
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil for 5
minutes, stirring constantly, and remove from heat.
Stir in rum. You may decorate with whipped cream before
serving.
** If using yellow cake mix with pudding already in the mix,
omit the instant pudding, using 3 eggs instead of 4 and
1/3 cup oil instead of 1/2.
Shared With Our Recipe List By: taraegreen
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