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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Very moist. Ingredients:
1 cup chopped pecans or walnut |
1 18 1/2 oz package yellow cake mix |
1 3 3/4 oz package instant vanilla pudding |
4 eggs |
1/4 cup cold water |
1/2 cup oil |
1/2 cup bacardi dark rum (80 proof) |
glaze |
1/4 lb butter |
1/4 cup water |
1 cup granulated sugar |
1/2 cup bacardi dark rum (80 proof) |
Directions:
1. Grease and flour 12 inch Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all the glaze is used up.
2. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.
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