Butter Pecan Rum Cake

• 1 (18 ounce) box butter pecan cake mix (Betty Crocker)
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 3/4 cup water
• 1/3 cup sour cream
• 1/4 cup butter or 1/4 cup margarine, softened
• 1/4 cup dark rum or 2 teaspoons imitation rum extract
• 4 eggs
• 1/2 cup betty crocker rich and creamy vanilla frosting
• 2 teaspoons dark rum or 1/2 teaspoon imitation rum extract
• 1/4 cup chopped pecans

1. Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
2. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
3. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
4. Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
5. In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
6. Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
7. Store loosely covered.

butter, vanilla instant pudding, water, sour cream, butter, dark rum, eggs, betty crocker rich, dark rum, pecans

Taken from www.food.com/recipe/butter-pecan-rum-cake-244214 (may not work)