- 1 cup chopped pecans or walnuts
- One yellow cake mix
- 1 3 ¾ oz. jello vanilla instant pudding
- 4 eggs
- ½ cup oil
- ½ cup bacardie dark rum
- ¼ lb. butter
- ¼ cup water
- 1 cup granulated sugar
- ½ cup bacardi dark rum
- Preheat oven to 325 degree. Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
- For glaze. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.