Makes 1 Bundt cake • Bundt pan (10 to 12 cups) • Electric mixer • Medium saucepan Nonstick cooking spray and flour, for the pan
Cake
1 box (16.5 ounces) yellow cake mix
1/2 cup vegetable oil
1/2 cup water
1/2 cup crème de banana liqueur
4 large eggs
1 box (3.4 ounces) French vanilla pudding mix
1 cup coarsely chopped pecans
Topping
1/2 cup crème de banana liqueur
1/4 cup water
1 cup sugar
1 stick (1/4 pound) butter
1/4 cup finely chopped pecans
1. Heat the oven to 325°F. Grease and flour the Bundt pan.
2. Make the cake: In a large bowl, with the electric mixer, beat the cake mix, oil, water, liqueur, eggs, and pudding together until well combined.
3. Pour the nuts into the bottom of the Bundt pan. Pour the cake batter over the nuts.
4. Bake until the cake starts to pull away at the sides and a toothpick inserted near the center comes out clean, about 1 hour. Remove from the oven, but leave the cake in the pan.
5. When the cake is almost done baking, make the topping: In a medium saucepan, bring the liqueur, water, sugar, and butter to a boil over high heat. Boil three minutes.
6. Stir in the pecans and quickly pour the mixture over the hot cake in the pan.
7. Let stand for 25 minutes, then invert onto a cake plate.
A Note from Miss Kay
Time to brag on my daughters-in-law. This is Jessica’s contribution to our Christmas dinner, and it is de-li-cious! If you want to impress your in-laws with your cooking, make this cake!