1 c Chopped pecans
1 pk Yellow cake mix
1 pk Vanilla pudding mix; 3.4 ozs
Or french vanilla pudding mi 4 Eggs
1/2 c Cold water
1/2 c Baccardi dark rum
—–rum sauce—– 1 Butter
1 c Sugar
1/4 c Water
1/2 c Baccardi dark rum
Grease and flour a bundt pan. Sprinkle pecans evenly on the bottom. Mix remainder of ingredients well, and pour over nuts. >> Bake at 350 degrees, or until a toothpick comes out clean. Remove from oven, and let sit a few minutes. Invert onto a rack. Using an icepick…poke holes all over cake (top, sides and bottom). Place back into bundt pan. Rum Sauce: In a saucepan, combine butter, water and sugar; bring to a boil for 5 minutes. Stir in Baccardi Rum…let cool completely.(This will be very syrupy.) Pour over cake, and let sit several minutes to soak up all of the syrup. Invert onto serving tray. NOTE: The person I got this recipe from, said she likes to let the cake set for 2 days before serving. To quote her: “This is absolutely delicious, and is very “rummy”…you may decrease the amount of rum used, if you think the flavor is too intense. Just use 1/2 of the Rum Sauce.” —–