Rum Cake

Ingredients

• 1 c pecans or walnuts chopped
• 1 18 12 oz pkg yellow cake mix
• 1 3 34 oz pkg Jell-O vanilla instant pudding and pie filling
• 12 c cold water
• 4 eggs
• 12 c Wesson oil
• 12 c Bacardi dark rum 80 proof

Directions

1. Preheat oven to 325
2. Grease and flour 10-inch tube or 12-cup Bundt pan
3. Sprinkle nuts over bottom of pan
4. Mix all cake ingredients together
5. Pour batter over nuts
6. Bake 1 hour
7. Cool Invert on serving plate
8. Prick top
9. Spoon and brush glaze evenly over top and sides
10. Allow cake to absorb glaze
11. Repeat until glaze is used up