1 cup chopped pecans or walnuts
1 (18 ½ oz.) yellow cake mix
1 (3 ¼ oz) Jell-O Vanilla Instant Pudding and Pie Filling
½ cup cold water
½ cup Wesson Oil
½ cup Bacardi dark rum (80 Proof)
*If using yellow cake mix with pudding already in the mix: omit instant pudding. Use 3 eggs instead of 4, 1/3 cup oil instead of 1/2 cup oil.
1 stick of Butter (or ¼ pound)
¼ cup water
1 cup granulated sugar
½ cup Bacardi dark rum (80 proof)
Preheat oven to 325°F. Grease and flour 10” tube or 12-cup Bundt* pan. Sprinkle nuts bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.
Not a NESTLÉ®-tested recipe.