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