Butter Pecan Rum Cake

Found this recipe on the back of a Betty Crocker cake mix. I am posting it to celebrate National Rum Day which is on August 16th. Enjoy!

• Ready In: 56 mins
• Serves: 16

Ingredients

• 1 (18 ounce) box  butter pecan cake mix (Betty Crocker)
• 1 (3 1/2ounce) box vanilla instant pudding mix
• 3⁄4 cup water
• 1⁄3 cup sour cream
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 1⁄4 cup dark rum or 2  teaspoons  imitation  rum extract
• 4  eggs
• 1⁄2 cup  betty crocker rich and creamy  vanilla frosting
• 2  teaspoons dark rum or 1⁄2 teaspoon  imitation  rum extract
• 1⁄4 cup  chopped pecans

Directions

1. Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
2. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
3. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
4. Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
5. In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
6. Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
7. Store loosely covered.