Rum Cake

Lela Bass, MHS


  • 1 cup chopped pecans
  • 1 package yellow cake mix
  • 1 package instant vanilla pudding
  • 4 eggs
  • 1/2 cup cod water
  • 1/2 cup oil
  • 1/2 dark rum


  • 1/4 lb butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup rum

Spread nuts in greased Bundt® pan. Mix cake mix, pudding , eggs, water, oil and rum; pour over nuts. Bake 1 hour at 325°.

When cool, puncture cake with fork. Boil butter, water, sugar mixture 5 minutes; add 1/2 cup rum.

Glaze cake.

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