What you need:
- 1 box yellow cake mix
- 1 pkg. instant vanilla pudding mix
- 1/2 cup rum
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 large eggs
- 1/2 cup chopped pecans
- 1 cup sugar
- 1 stick butter
- 1/4 cup rum
- 1/4 cup water
Directions:
- Preheat your oven to 325* and grease a Bundt pan.
- On low speed, combine cake mix, pudding mix, 1/2 cup rum, oil and 1/2 cup water in a mixer.
- Add eggs, one at a time, mixing well between each addition.
- In the bottom of your bundt pan, sprinkle pecans.
- Pour batter into bundt pan and bake for 50 to 55 minutes.
- In a small saucepan, bring sugar, butter, rum and 1/4 cup water to a boil. Cook for 3 minutes. This is your rum syrup!
- After your cake comes out of the oven, poke with a fork and pour syrup over the top. Let the cake sit for 30 minutes.
- Invert onto a serving plate and enjoy!
Recipe from Paula Deen & Friends cookbook p.115