THIS IS MY MOST REQUESTED DESSERT – Eat half and freeze the other half!
1 cup chopped pecans
1 18 ½ oz yellow cake mix
1 3 ¾ oz INSTANT vanilla pudding mix (small box)
½ cup cold water
½ cup Wesson oil
½ cup DARK rum (makes a difference)
Dash salt (one or two light dashes)
¼ lb. of REAL butter (1 stick)
¼ cup water
1 cup granulated sugar
½ cup dark rum
Dash salt (to taste)
Preheat oven to 325
Grease and flour a Bundt pan
Sprinkle chopped nuts at the bottom of the pan.
Beat eggs, add liquids, beat again.
In a separate bowl, sift pudding mix into cake mix. Add dash of salt.
Mix all ingredients and then pour into pan.
Bake 1 hour. Cool. Invert on serving plate.
Prick top (toothpick) and drizzle glaze, slowly and a few passes as a time, on top and sides.
Brown the butter slightly (color of light caramel). Remove from heat.
Stir in water and sugar.
Boil about 10 minutes (stirring constantly) until VERY thick.
Remove from heat and, when cooled to arm, stir in rum.