Christine's Quick Rum Cake

• 1 cup pecans, chopped
• 1 (18 1/2 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package French vanilla instant pudding
• 12 cup water
• 12 cup Crisco cooking oil
• 12 cup dry light rum
• 4 large eggs
• 12 cup unsalted butter (1 stick)
• 1 cup granulated sugar
• 14 cup water
• 2 ounces dry light rum

1. Sprinkle nuts on the bottom of a greased Bundt pan.
2. Mix together cake mix, pudding mix, water, oil, and rum.
3. Beat in eggs one at a time.
4. Pour batter into pan and bake 1 hour at 325 F (preheated).
5. Let cool.
6. For the sauce, boil butter, sugar, water,and rum together in a saucepan.
7. Pour over the cake while still in the pan.
8. This will soak into the cake.
9. Let cake cool completely before removing from pan.

pecans, yellow cake, water, cooking oil, light rum, eggs, unsalted butter, sugar, water, light rum

Taken from www.food.com/recipe/christines-quick-rum-cake-205055 (may not work)