This is one of those scrump-diddly-umptious, but oh, so easy recipes that needs to be shared. I've never met its creator, Mamie, but for some reason I have a vision in my head of a woman who looks just like Ethel on I Love Lucy cooking merrily in a 1950's kitchen :)
1/2 c. chopped pecans
1 box Golden or Butter Recipe cake mix (Duncan Hines)
1 (31/4 oz) box instant vanilla pudding
1/2 c. light rum
1/2 c. water
1/2 c. oil (I used Canola)
Grease and flour a Bundt pan. Crumble nuts into bottom:
Mix rest of cake ingredients with electric mixer until well mixed.
Pour into pan and bake at 325 for 50 - 60 minutes.
Hot Rum Glaze:
3/4 c. sugar (I used a little less)
3/4 stick (6 T) butter (I used Smart Balance butter blend)
1/4 c. rum
1/4 c. water
Boil glaze ingredients for 2 to 3 minutes.
Remove cake from oven and immediately pour hot glaze over hot cake in the pan.
*Note* Hot glaze will cause cake to settle, but don't be alarmed.
Cool cake in pan for 30 minutes and then remove.
P.S. Recipe is from Friends and Family spring 2008 quarterly magazine put out by Alfa Insurance