A very tasty dessert for the holiday season.
1 - cup chopped pecans or walnuts
1 - 18 & 1/2 oz. package yellow cake mix*
1 - 3 & 3/4 oz. package Jello Vanilla Instant Pudding & Pie filling*
4 - eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup dark rum (80 proof)
*If using yellow cake mix with pudding already in the mix, omit instant pudding
Use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2
Pre-heat oven to 325 degrees. Grease and flour 10-inch tube or 12 cup Bundt pan.
Sprinkle all nuts over 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 until glaze is used up.**
Glaze
1/4 - lb. butter or margarine
1/4 - cup water
1 - cup granulated sugar
1/2 - cup dark rum (80 proof)
Melt butter or margarine in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
REMOVE from heat.
Stir in rum.
Options: Decorate with border of sugar frosting or whipped cream.
Or serve with a large dollop of whipped cream.
I believe that using the regular cake mix and adding the package of Instant Pudding Mix seems to taste better.
A Bundt pan also seems to work better.
**Prick with cake tester or toothpick.
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