Rum Cake

Recipe from Christine Payez, a former co-worker at DWA

Ingredients

1 pkg yellow cake mix
1 small (3oz pkg) vanilla (instant) pudding and pie mix
3 eggs
1/2 cup each, water & oil
1 cup chopped pecans (chop evenly)

For Glaze:
1/4 cup rum, mixed with 1/3 - 1/2 cup butter & 1/2 cup (sifted) powdered sugar


Instructions

Preheat oven to 325º.
Spray bottom & sides of 9” or 10” spring-form pan with
cooking spray. Mix together all ingredients (except pecans) on medium speed for
about 2 minutes or until lumps are gone and batter is smooth, scraping bowl often.
Cover bottom of pan evenly with chopped nuts and then pour cake mixture over nuts.
Bake 50 minutes to 1 hour. Let cool in pan 20 minutes.

Glaze:
Make up glaze with butter, powdered sugar & heated rum.
Poke holes in cake and pour over top (allowing it absorb)
Carefully remove sides of pan, and invert cake onto cake platter
Carefully remove bottom of pan. Nuts will be on top.