I had this for the very first time at Michelle’s (Don’s niece) many years ago and, believe me, you will want to devour it all at once. It actually starts with a cake mix, but don’t tell and no one will know.
- 1 cup finely chopped pecans
- 1 yellow cake mix
- 1 pkg. vanilla instant pudding mix
- 4 eggs
- 1/2 cup each of cold water, Crisco oil and light rum
Preheat oven to 325 degrees and grease and flour a 10 inch tube pan or large Bundt pan.
Sprinkle the bottom with the chopped pecans. Mix the remaining ingredients together and beat on medium for about 3 minutes. Pour the batter over the nuts and bake for one hour.
Cool and invert on to a pretty serving plate. With a fork, prick the surface all over.
Rum Glaze
- 1/2 lb. butter (do not use margarine)
- 1 cup granulated sugar
- 3/4 cup light rum
Melt butter in saucepan and stir in the water and sugar. Boil for a full 5 minutes. Remove from the heat and VERY CAREFULLY add the rum. Now carefully drizzle the glaze over the top and down the sides. This will take a little time but repeat until ALL the glaze is used up.
I promise you, add a dollop of whipped cream and this will become your very favourite birthday cake, or anniversary, or Sunday evening dinner or OMG breakfast….get the idea?
