Pecan Rum Cake

1. 1

   Preheat oven to 350F.

2. 2

   Sprinkle pecans evenly onto bottom of well-greased fluted tube pan.

3. 3

   Place cake mix, eggs, sour cream, 1/2 cup of the rum and oil in large bowl; beat with electric mixer on medium speed 2 min.

4. 4

   or until well blended.

5. 5

   Pour into prepared pan.

6. 6

   Bake 1 hour or until toothpick inserted near center of cake comes out clean; cool cake 10 min.

7. 7

   in pan on wire rack.

8. 8

   Remove cake from pan; cool completely.

9. 9

   Place sugar, butter and 2 Tbsp.

10. 10

    water in small saucepan; bring to boil on medium heat, stirring frequently.

11. 11

    Gradually add remaining 1/4 cup rum, stirring until well blended.

12. 12

    Drizzle over cake slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.