Ingredients
1 cup Pecans chopped
1/2 cup Addition Pecans chopped if you want to add more
1 box Yellow Cake Mix
3 ounces Instant vanilla or french vanilla pudding
1/2 cup Rum
1/2 cup Water
1/2 cup Vegetable Oil
4 pieces Eggs
1 stick Butter
1 cup Sugar
1/4 cup Rum
1/4 cup Water
Preparation
Grease baking pan with Pam until it pools in the bottom.
Put pecans on the bottom
Mix cake mix, pudding, oil, 1/2 C water, and 1/2 C rum together with an electric mixer on high for 3 mins.
Pour into pan and bake at 350 degrees for 45-50 mins
Make glaze
Mix melted butter, sugar, and 1/4 /C of water and rum
Bring to a boil for 2-3 minutes, stirring often
Let simmer so it will be ready to pout on cake ( if it is glazed over when ready to pour, stir until it is has a smooth and even consistency)
Pour over cake as soon as it comes out of the oven. Let sit for 10 minutes to soak in. Don’t wait until cake is fully cooled or it won’t come out of the pan well. Rap pan on the counter to loosen it from the bottom f the pan.
Flip on a sheet of waxed paper (sprayed with Pam) on a plate
Take second plate and flip again so nuts are on bottom making it easier to cut, but is okay with nust on top also
