| | Directions | | Preheat oven to 325°. Mix all together and pour into a greased and floured bundt cake pan. Sprinkle with 1/2 c. chopped pecans (optional). Bake for 50-60 minutes....check with toothpick if done, do not over bake. For Rum Sauce: Boil until sugar melts. Pour over hot cake while still in bundt pan. Let the cake stand for one hour to allow sauce to soak in. Remove cake from pan. |
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| Ingredients | | - |  | 1 package butter pecan cake mix |
| - | | 1 package Vanilla Cook and Serve Pudding |
| - | | 4 eggs |
| - | | 1/2 cup water |
| - | | 1/2 cup Crisco Shortening, softened |
| - | | 1/2 cup light rum |
| - | | Rum Sauce |
| - | | 1 cup Sugar |
| - | | 1/4 cup water |
| - | | 1 stick butter |
| - | | 1/4 cup light rum |
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