CAKE BATTER:
1 (18.25-ounce) package fudge cake mix
1 (3.4-ounce) package vanilla instant pudding
½ cup rum
½ cup water
½ cup vegetable oil
4 large eggs
Sprinkle of cinnamon (to taste)
½ cup chopped pecans
GLAZE:
1 cup firmly packed dark brown sugar
½ cup (1 stick) butter
¼ cup rum
¼ cup water
Preheat the oven to 350 degrees. Grease and flour a 12-cup Bundt pan. Set aside.
For the cake, in a large bowl combine the cake mix, pudding mix, rum, water, oil, eggs, and cinnamon. Sprinkle the nuts in the bottom of the prepared pan. Pour the batter over it. Bake 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
For the glaze, in a microwave-safe dish combine the brown sugar, butter, rum, and water. Cook in the microwave on high until boiling, stirring to dissolve the brown sugar. Carefully remove from the microwave and pour over the cake. Let stand 15 minutes before removing the cake from the pan.
Makes 12 to 15 servings
Sandy McConnell, Queen of Desserts
Dazzling Red Hat Sisters,
DeLand, Florida