Edie's Rum Cake

Edie's Rum Cake
12 servings maybe more
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1 cup chopped pecans
1 box yellow cake mix
1 - 3/4 ounce package instant vanilla pudding
4 egg, room temperature
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark, light or golden rum (not spiced)

1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum

Prepare (grease) 10-12 cup tube pan. Sprinkle nuts in the bottom. In a large bowl combine cake mix, pudding, eggs, water, oil and rum. Mix well. Pour batter into pan. Bake 45 minute to 1 hour at 375 degrees F. Cool 20 minutes. Run a long sharp knife around the edges and invert on cooling rack. Poke numerous holes using a wooden skewer.

<em>Prepare glaze:</em>
Melt butter in sauce pan and stir in water and sugar. Bring to a boil and cook for 5minutes stirring constantly. Remove from heat and stir in rum. Spoon and brush the glaze over the warm cake, repeating until all the glaze is used.

Cool completely before slicing. This cake freezes well and actually tastes better after it has been frozen and thawed.