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1
For Cake
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2
Grease a Bundt pan and spread pecans on the bottom of the pan.
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3
Beat eggs, oil, water and rum in mixer just until incorporated.
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4
Add pudding mix and cake mix and beat on med.
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5
about 3 to 5 minutes just until you get a smooth texture.
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6
Pour into pan and bake at 350 degrees F for 40 to 45 minutes.
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7
The cake should have a light golden brown color, but will darken with the glaze.
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8
NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.
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9
For Glaze
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10
Melt butter in saucepan and add the sugar and water, bring to a boil.
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11
Once it starts to boil, take off the heat and add the rum.
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12
Should make approx.
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13
Pour into a large measuring cup that will hold that amount or more.
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14
Set Aside
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15
Once cake is ready, take out of oven and leave in pan.
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16
Gently prick holes into the cake with a skewer.
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17
Slowly pour half of the glaze over the cake making sure to fill in all the holes.
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18
Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on.
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19
Gently prick more holes on other side and slowly pour other half of glaze over cake.
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20
Fill the center of the cake with reserved pecans.
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21
Let cool and enjoy.
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22
The cake is best if left at room temperature.
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23
NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.
