Rum Cake

I only make this in rare occasions.


1 cup chopped pecans or walnuts
1-520 g pkg yellow cake mix
1-99 g vanilla instant pudding and pie filling mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup amber rum

125 ml butter
1/4 cup water
1 cup sugar
1/2 cup amber rum


Preheat oven to 325 egrees.
Grease and flour 10″ tube or bundt pan.

Sprinkle nuts on bottom of pan.

Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour.

Invert on serving plate.

Prepare Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.

Prick top of cake with fork.
Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat until all glaze is used.