1 cup chopped pecans
1 package yellow cake mix
1 large package instant vanilla pudding
4 large eggs
1/2 cup cold water
1/2 cup vegetable oil
10 inch spring-form pan
1.Butter and flour a 10″ spring-form pan (must be 10″). Sprinkle pecans on the bottom of the pan.
2.In your mixer bowl put the rest of the ingredients and beat till smooth and fluffy.
3.Bake 1 hour at 325. Cool the cake. Invert the cake on a cake plate and pierce the top of the cake all over with a roasting fork or a skewer or a chopstick. You want holes all over the cake.
4. While the cake is cooling, make the rum glaze. Drizzle rum glaze all over the cooled cake and let it sit until it soaks in completely.
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum.
melt butter, stir in water and sugar
boil 5 minutes stirring constantly,
remove from heat and stir in rum.
This cake is even better if you can make it the day before you are going to serve it. Letting it sit in a cake keeper for a day allows the flavors to meld.
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