Butter Rum Bundt Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package butter recipe cake mix (yellow cake)
1 (3 ounce) package vanilla flavor instant pudding and pie filling mix
1 cup water
1/2 cup butter, softened
4 eggs
2 teaspoons rum extract
Frosting
1/2 cup ready to spread vanilla frosting
1/2 teaspoon rum extract
1/4 cup chopped pecans

Preparation

Preheat oven to 350 degrees.
Grease and flour a 12-cup Bundt pan.
Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
Beat on medium speed 2 minutes.
Pour into Bundt pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 30 minutes; remove from pan.
Cool completely; about 2 hours.
Frosting:
Place frosting in small microwavable bowl.
Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
Stir in 1/2 teaspoon rum extract.
Spread over top of cake, allowing some to drizzle down side.
Sprinkle pecans over top of cake.
Serve.
**Cook time does not include 2 1/2 hour cooling time.