Rum Nut Pudding Cake

• 1 cup chopped pecans or walnuts
• 1 package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box
• 1 package vanilla instant pudding mix
• Cake:
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup MtGay/Meyers rum
• Glaze:
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Mt. Gay/Meyers rum
• 12 cup Bundt pan.

1. 11/2 hours 20 min prep
2. Sprinkle nuts over bottom of greased 12 cup bundt pan
3. Stir together cake mix, pudding mix, eggs, water, oil and rum
4. Pour batter over nuts
5. Bake at 325 in oven for 1 hour
6. Cool 10 minutes in pan.
7. Invert onto serving plate and prick top
8. Glaze:
9. Melt butter in saucepan.
10. Stir in water and sugar.
11. Boil 5 minutes, stirring constantly.
12. Remove from heat.
13. Stir in rum.
14. Brush glaze evenly over top and sides of cake.
15. Allow cake to absorb glaze.
16. Repeat until glaze is used up.

pecans, yellow cake, vanilla instant pudding, eggs, cold water, cooking oil, meyers, butter, water, sugar, mt gay

Taken from www.epicurious.com/recipes/member/views/rum-nut-pudding-cake-1248586 (may not work)