This recipe has become a family favorite. I first found it in a magazine ad for Bacardi rum. It became REALLY popular the year I ran out of regular rum and made it with 151 proof. The clan loved it. Recently, I’ve been using Appleton’s Reserve from Jamaica. The taste is so smooth and candy-like. It lends itself nicely to the recipe.
- Cooking spray with flour
- 1 cup chopped pecans
- 1 package yellow cake mix with pudding in the mix*
- 3 eggs
- 1/2 cup cold water
- 1/3 cup cooking oil
- 1/2 cup rum
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, eggs, water, oil, and rum.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top and sides.
1. Melt butter in a saucepan
2. Stir in water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat and add rum.
5. Brush glaze evenly over top and sides of cake. (It’s pretty tasty! You might want a sip or two!
6. Continue to spoon glaze over cake until all is absorbed.
Cake is even better the second day. Good luck keeping any that long!
*The original recipe lists the option of using yellow cake mix, a package of vanilla pudding mix, 4 eggs instead of 3, and 1/2 cup of oil instead of 1/3.