Rum Cake Paul & Paula

1 cup chopped pecans or walnuts
1 18 1/2-ounce package yellow cake mix
1 3 & 3/4-ounce package Jell-O vanilla instant pudding and pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil (or any oil)
1/2 cup Bacardi Dark Rum

1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi Dark Rum

Cake: Preheat oven to 325 degrees. Grease and flour 10-inch tube pan, or 12-inch 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 the top.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Drizzle and smooth glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up. Cover cake when not serving.

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