Ingredients

Cake
  • 1 cup chopped pecans.
  • 1 18 oz. yellow cake mix.
  • 1 3&3/4 oz. pkg Jello instant.
  • Vanilla pudding
  • 4 eggs
  • 1/4 cup cold water
  • 1/2 cup Wesson Oil
  • 1/2 cup Satsuma Bayou Rum
Glaze
  • 1/4 lb. butter (1 stick)
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Satsuma Bayou Rum

Directions

Cake
  1. Preheat oven to 325 degrees F.
  2. Grease and flour 10″ Bundt pan.
  3. Sprinkle nuts over bottom of pan.
  4. Mix all cake ingredients together.
  5. Pour batter over nuts.
  6. Bake 1 hour. Cool.
  7. Invert observing plate.
  8. Prick holes in top, and sides.
  9. Drizzle glaze evenly over top and sides.
  10. Allow cake to absorb.
  11. Repeat until all glaze is used up.
Glaze
  1. Melt butter in saucepan.
  2. Stir in water and sugar.
  3. Boil 5 minutes, stirring constantly.
  4. Remove from heat. Stir in rum.