If you know us - you know our rum cake. A staple in our house both at Christmas time and pretty much anytime we go anywhere where we want to contribute! You can't beat this.
Cake:
1 package yellow cake mix - Duncan Hines Classic Yellow
1 small package instant vanilla pudding (or french vanilla)
4 eggs
1/2 cup of vegetable oil
1/2 cup of water
1/2 cup white rum
1/2 cup - 3/4 cup chopped pecans
Sauce:
1 stick butter
1 cup sugar
1/4 cup water
1/4 cup rum
Preheat oven to 350. Grease bundt pan well with Pam. Sprinkle in nuts. Mix cake mix, vanilla pudding, oil water and rum in bowl just until blended. Add eggs and mix until blended. Pour over nuts in pan. Cook for almost 45 minutes until top is golden-brown and puffed up.
While the cake is cooking for the last five minutes, put butter, sugar, rum, and water in small saucepan with lid. Heat just until boiling. When cake comes out of oven, spoon it over the hot cake, careful to avoid dripping down the sides. The cake will absorb all of the liquid. Let cool completely. Freezes well.
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