Butter Pecan Rum Cake 2 Recipe

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.