Quick Rum Cake
1 cup chopped pecans
1 package yellow cake mix
1 package French vanilla instant pudding
1/2 cup Wesson Oil
1/2 cup rum
1 stick butter
1 cup sugar
1/4 cup water
2 ounces rum
Preheat oven to 325 degrees.
Sprinkle chopped pecans on bottom of greased tube or bundt pan.
Mix cake mix, pudding, water, oil and rum. Beat in eggs one at a time.
Pour batter into pan. Bake 1 hour at 325 degrees. Let cool.
For the sauce:
Boil butter, sugar, water and rum together in saucepan. Pour over cake while in pan. This will soak into the cake.
Let the cake completely cool before removing from pan. This cake also freezes well.