Rum Cake - cooking recipe

Ingredients

1 (18.25 oz.) pkg. Duncan Hines butter cake mix
1 (3 oz.) pkg. instant pudding mix
1/2 c. Crisco oil
4 eggs
1/2 c. water
1/2 c. rum (or eliminate water and use 1 c. apricot nectar)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 c. chopped pecans
1/2 c. coconut
2 Tbsp. chopped nuts
2 Tbsp. chopped coconut

Preparation

Mix first 9 ingredients until velvety; stir in 1 cup nuts and 1/2 cup coconut.
Grease Bundt pan and dust with sugar.
In bottom of pan, scatter 2 tablespoons of pecans and 2 tablespoons of coconut.
Pour cake mix into pan.
Bake for 1 hour at 325\u00b0. Cool 5 minutes and turn out on plate and glaze.