1c. pecans, chopped
1pkg. french vanillia instant pudding
1/2 c. water
1/2 c. rum
1pkg.yellow cake mix
1/2 c. wesson oil
4 eggs
Sprinkle chopped nuts on bottom of greased tub or Bundt pan. Mix together cake mix, pudding, water, oil, and rum. Beat in eggs one at a time. Pour batter into pan and bake 1 hour at 325. Let cool in pan.
SAUCE:
1 stick butter
1/4 c. water
1 c. sugar
2 ounce rum
Boil all in a sauce pan for a few mins. Pour over cake while still in pan. Pour slowly to allow it to flow over the top and down the sides. Let cake cool COMPLETELY before removing from the pan.
VARIATIONS
I prefer to use walnuts.
I use a ‘pudding in the mix’ type of cake mix. (and still add the instant pudding as well.)
I don’t use rum. instead I substitute water flavored with rum flavoring, and also add a bit of almond flavoring.
I usually add a whole small bottle of the rum flavoring, using 1/2 for the cake and 1/2 for the syrup.
If the cake sticks to the pan after you cool it, fill a sink with very hot water, and place the pan in there holding it so it doesn’t sink..after a few moments it should melt the syrup enough to slide out when turned upside down over a plate.