Double Rum Cake

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:

    1. Preheat your oven to 325* and grease a Bundt pan.
    2. On low speed, combine cake mix, pudding mix, 1/2 cup rum, oil and 1/2 cup water in a mixer.
    3. Add eggs, one at a time, mixing well between each addition.
    4. In the bottom of your bundt pan, sprinkle pecans.
    5. Pour batter into bundt pan and bake for 50 to 55 minutes.
    6. 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!
    7. 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.
    8. Invert onto a serving plate and enjoy!

Recipe from Paula Deen & Friends cookbook p.115