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Rum-Nut Pudding Cake

1/2 cup chopped pecans, toasted
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
4 eggs
1/2 cup water
1/2 cup oil
1/3 cup rum
Rum Sauce
1 cup sugar
1/2 cup butter
1/4 cup water
1/2 cup rum


Cake: Preheat oven to 350F. Sprinkle pecans onto bottom of greased 9-inch fluted tube pan; set aside. Beat cake mix, dry pudding mix, eggs, water, oil and rum in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan. Bake 50 min. or until toothpick inserted near centre comes out clean. Cool slightly. Rum Sauce: Place sugar, butter and water in medium saucepan. Bring to boil on medium heat, stirring frequently. Boil 5 min. Remove from heat; gradually stir in rum. Remove cake from pan to serving plate. Pierce cake with fork or wooden skewer at 1/2-inch intervals. Pour warm Rum Sauce over cake just before serving.

Source: www.kraftrecipes.com