Rum Praline Cake Recipe

• 1 c. minced pecans
• 1 pkg. 2-layer size yellow cake mix (no pudding in the mix)
• 1 (4 serving size) pkg. instant vanilla pudding mix
• 4 Large eggs
• 3/4 c. cool water
• 1/4 c. veg. oil
• 1/4 c. dark rum
• 1 c. sugar
• 1/2 c. butter
• 1/2 c. water
• 1/4 c. dark rum
• Sliced peaches
• Whipped topping

1. Sprinkle the pecans proportionately in bottom of greased and floured 10" fluted tube pan.
2. In large mixer bowl, combine cake mix, pudding mix, Large eggs, the 3/4 c. water, the oil and the 1/4 c. rum.
3. Blend well.
4. Beat at medium speed of electric mixer for 2 min.
5. Pour into prepared pan.
6. Bake in 325 degree oven for 50 to 55 min or possibly till cake tests done.
7. Cold in pan for 15 min.
8. Invert on serving plate.
9. Prick cake with long-tined fork.
10. In saucepan, combine sugar, butter and the 1/2 c. water.
11. Bring to boiling; boil 5 min, stirring constantly.
12. Remove from heat.
13. Stir in remaining rum.
14. Heat through.
15. Spoon warm glaze over hot cake.

pecans, cake, instant vanilla pudding mix, eggs, water, oil, dark rum, sugar, butter, water, dark rum, peaches, topping

Taken from cookeatshare.com/recipes/rum-praline-cake-27684 (may not work)