Rum Praline Cake - cooking recipe

Ingredients

1 c. chopped pecans
1 (2 layer size, regular) pkg. yellow cake mix (no pudding)
1 (3 3/4 oz. or 3 5/8 oz.) pkg. instant vanilla pudding mix
4 eggs
3/4 c. cold water
1/4 c. cooking oil
1/4 c. dark rum
1 c. sugar
1/2 c. butter or margarine
1/2 c. water
1/4 c. dark rum

Preparation

Sprinkle the
pecans
in
bottom of greased and floured 10-inch fluted
tube
pan.\tIn
large mixer bowl, combine cake mix, pudding mix, eggs, the 3/4 cup water, oil and the 1/4 cup rum.
Blend well.
Beat
at
medium speed for 2 minutes.
Pour into prepared pan.\tBake
in 325\u00b0 oven for 50 to 55 minutes or until cake tests done.
Cool in pan for 15 minutes.
Invert on serving plate.
Prick
cake with long-tined fork.