Mango Rum Cake

a light cake ideal when company comes over

• Ready In: 55 mins
• Serves: 20

Ingredients

• Batter

• 1  yellow cake mix
• 4  eggs
• 1⁄4 cup  orange juice
• 1⁄2 cup  oil (Crisco or vegetable)
• 1⁄2 cup  mango rum
• 1  package instant vanilla pudding
• 1⁄2 cup pecans, roasted

• Glaze

• 1⁄2 cup white sugar
• 1⁄4 cup butter
• 1⁄4 cup rum

Directions

1. Mix all ingredients, beat 5 minutes.
2. Grease pan and coat with flour to prevent cake sticking to sides of pan.
3. Place roasted pecans in bottom of the pan, then pour in the batter.
4. Bake 50- 60 minutes in 350° F. In tube pan.
5. (Cake is done when the cake springs back to the touch, or when it shrinks away from the sides of the pan.)
6. Glaze: Bring to boil.
7. Boil 3 minutes.
8. Remove cake from pan as soon as it come from the oven.
9. Spoon glaze over cake.
10. I pierce the cake with a knitting needle to let the glaze seep into the cake.