Prep Time 30 Minutes
Cook Time 1 Hour
|Servings 12||Difficulty Intermediate|
- FOR THE CAKE:
- 1 box(es) (about 18 Oz.) Yellow Cake Mix
- 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix
- 4 whole Eggs
- ½ cups Cold Water
- ½ cups Canola Oil
- ½ cups Rum (dark Or Light Is Fine)
- 1 cup Chopped Pecans
- Brown Sugar (optional)
- 1-½ stick Butter
- ¼ cups Water
- 1-½ cup Sugar
- ¾ cups Rum
While cake has ten minutes to go, make the glaze.
Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.
Eat. Enjoy. And don’t feel guilty. It’s Christmastime!