Nanoo’S Rum Cake

• 1 cup Chopped Pecans
• 1 box (18.25 Oz. Box) Yellow Cake Mix (I Use Duncan Hines)
• 1 package (6-serving Size, About 5-6 Oz. Box) French Vanilla Instant Pudding
• 1/2 cups Water
• 1/2 cups Vegetable Oil
• 1/2 cups Light Rum
• 4 whole Eggs
• _____
• FOR THE RUM SAUCE:
• 1 stick Butter
• 1 cup Sugar
• 1/4 cups Water
• 2 ounces, fluid Rum

1. Sprinkle chopped pecans on the bottom of a greased bundt pan. Mix cake mix, pudding, water, oil, and rum. Beat in eggs, one at a time. Pour into the prepared bundt pan and bake for one hour at 325 degrees. Let cool.
2. While cake is baking, prepare the rum sauce. Boil the butter, sugar, water, and 2 ounces rum. Pour over the cake while still in the pan-it will soak in. Let it completely cool, invert, and enjoy!

pecans, duncan, water, vegetable oil, rum, eggs, butter, sugar, ubc

Taken from tastykitchen.com/recipes/desserts/nanooe28099s-rum-cake/ (may not work)