Rum Cake

Absolutely one of the best cakes ever! It keeps for a long time and freezes well.

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• 1  box  yellow cake mix (without pudding in mix)
• 1 (3 1/2ounce) package instant vanilla pudding
• 4  eggs or 4  egg substitute
• 1⁄2 cup canola oil
• 1⁄2 cup water
• 1⁄2 cup dark rum (Myers is preferred)
• 1  cup  coarsely chopped pecans

• Topping

• 1  cup sugar
• 1⁄2 cup margarine
• 1⁄4 cup water
• 1⁄4 cup dark rum

Directions

1. Preheat oven to 325.
2. Grease and flour a bundt pan.
3. Beat all cake ingredients together, except nuts, for 7-8 minutes.
4. Fold nuts into batter.
5. Pour batter into pan and bake for 45 minutes to an hour.
6. Test for doneness.
7. Remove cake from oven.
8. Once you remove, begin making the topping.
9. Boil the sugar, water and margarine for two minutes, stirring constantly so that the mixture does not boil over.
10. Turn off heat, and add rum- mixing well.
11. Ladle the hot topping mixture over the hot cake (still in the pan).
12. Let cake cool in pan until all liquid is absorbed.
13. Turn out onto cake plate.
14. Wonderful as is, or you may serve with vanilla ice cream or whipped cream.