Ingredients
1 cup chopped pecans
1 box yellow cake mix
1 pkg jello instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup wesson oil
1/2 cup dark rum (80 proof)
GLAZE:
1 stick butter
1/4 cup water
1 cup sugar
1/4 cup rum
Preparation
Preheat oven to 325. Sprinkle nuts into a well greased and floured tube pan. Mix batter ingredients and pour over nuts. Bake 1 hour. Cool Prick holes into cake.
Make glaze: melt butter in a saucepan. STir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. LET COOL. Pour glaze over cake. Let cake sit 15 minutes. Invert cake onto serving plate.
