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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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From the book, Paula Deen and Friends. Ingredients:
1 (18 1/2 ounce) package yellow cake mix |
1 (3 1/2 ounce) package instant vanilla pudding |
1/2 cup rum (light or dark) |
1/2 cup vegetable oil |
1/2 cup water |
4 large eggs |
1/2 cup chopped pecans |
1 cup sugar |
1/2 cup margarine |
1/4 cup rum (light or dark) |
1/4 cup water |
Directions:
1. Preheat oven to 325.
2. Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
3. Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
4. Add the eggs one at a time, beating well after each addition.
5. Evenly distribute the pecans in the bottom of prepared bundt pan.
6. Pour the batter on top of the pecans.
7. Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
8. Do not remove the cake from pan.
9. Make the rum syrup:.
10. In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
11. With a fork, make holes in the top of the cake.
12. Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
13. Invert the pan onto a serving plate.
14. Allow it to sit for several minutes.
15. The cake will loosen from the pan.
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