| | Directions | | Heat oven to 325°. Grease and flour or spray with baking spray with flour, 12" fluted tube (bundt cake) pan. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and the eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pan. Cool completely, about 2 hours. In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 tsp rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. 16 servings. |
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| Ingredients | | - |  | 1 box Better Crocker Super Moist butter pecan cake mix |
| - | | 1 box 4 serve size) vanilla instant pudding and pie filling mix |
| - | | 3/4 cup water |
| - | | 1/3 cup sour cream |
| - | | 1/4 cup butter, softened |
| - | | 1/4 cup dark rum or 2 teaspoon rum extract |
| - | | 4 eggs |
| - | | 1/2 cup Betty Crocker Rich & Creamy vanilla frosting |
| - | | 2 teaspoons dark rum or 1/2 teaspoon rum extract |
| - | | 1/4 cup chopped pecans |
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