Rum Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 box yellow cake mix (without pudding in mix)
• 1 (3 1/2 ounce) package instant vanilla pudding
• 4 eggs or 4 egg substitute
• 1/2 cup canola oil
• 1/2 cup water
• 1/2 cup dark rum (myers is preferred)
• 1 cup coarsely chopped pecans
• 1 cup sugar
• 1/2 cup margarine
• 1/4 cup water
• 1/4 cup dark rum

Recipe

• 1 preheat oven to 325.
• 2 grease and flour a bundt pan.
• 3 beat all cake ingredients together, except nuts, for 7-8 minutes.
• 4 fold nuts into batter.
• 5 pour batter into pan and bake for 45 minutes to an hour.
• 6 test for doneness.
• 7 remove cake from oven.
• 8 once you remove, begin making the topping.
• 9 boil the sugar, water and margarine for two minutes, stirring constantly so that the mixture does not boil over.
• 10 turn off heat, and add rum- mixing well.
• 11 ladle the hot topping mixture over the hot cake (still in the pan).
• 12 let cake cool in pan until all liquid is absorbed.
• 13 turn out onto cake plate.
• 14 wonderful as is, or you may serve with vanilla ice cream or whipped cream.