Melt butter. Stir in water and sugar.
Boil 5 minutes.
Remove from heat. Stir in rum and add 1/2 cup pecans.
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Preheat oven to 325.
Cake:.
Grease heavily & flower 10\" tube or 12 cup bundt pan.
Sprinkle chopped nuts over the bottom of pan.
Mix all ingredients together.
Pour batter over nuts.
Bake for 1 hour.
Cool.
Invert on serving plate.
Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
Glaze:.
Melt butter in sauce pan.
Stir in water & sugar.
Boil for 5 minutes stirring constantly.
Remove from heat.
Stir in Rum.
CAKE: Preheat oven to 325\u00b0F
Preheat oven to 350\u00b0.
Grease and flour two 8-inch or 9-inch cake pans.
Combine cake mix, eggs, 2/3 cup Bacardi rum and the water in large bowl; blend well.
Beat at medium mixer speed for 2 to 4 minutes.
Turn into prepared pans; bake according to package directions.
Cool layers thoroughly; split in half horizontally.
Preheat oven to 325\u00b0.
Grease and flour 10-inch tube pan.
Mix ingredients and pour into pan.
Bake 1 hour.
Cool in pan 25 minutes, then invert onto serving plate.
Prick top with fork, then spoon and brush Rum Glaze evenly over cake.
When cake is cooled, drizzle Chocolate Glaze over cake.
Sprinkle with 2 tablespoons chopped nuts.
*If you wish, you can substitute rum and use rum flavor (1 teaspoon for cake and 1 teaspoon for Glaze.)
Preheat
oven to 325\u00b0.\tGrease and flour a 10-inch tube or 12-cup
Bundt
pan.
Sprinkle nuts over bottom of pan.
Mix all cake
ingredients together; pour batter over nuts in pan. Bake for 1\thour.
Set
on\track
to cool.\tInvert on serving plate. Prick
top;
drizzle
and
brush glaze evenly over top and sides.
Preheat oven to 325\u00b0. Grease and flour 10 inch or 12-cup Bundt pan. Sprinkle pecans over bottom of pan. In a bowl, combine cake mix
and remaining cake ingredients together until well blended. Pour batter over pecans in cake pan. Bake at 325\u00b0 for 1 hour. Remove from oven and cool. Invert on a serving plate. Prick top of cake with a fork or cake tester. Drizzle and smooth some of the glaze evenly over top and sides of cake. Allow cake to absorb the glaze, then repeat until all glaze has been used.
Preheat oven to 325\u00b0.
Grease and flour a 10-inch tube or Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving plate.
Prick top; spoon and brush glaze evenly over top and sides.
Repeat until glaze is all used up.
Preheat oven to 325\u00b0.
Grease and flour 10-inch tube or Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour batter over nuts. Bake 1 hour.
Cool.
Place cake on serving plate.
Prick holes with toothpick.
Spoon glaze evenly over tops and sides.
Allow cake to absorb glaze.
Repeat until all glaze is used.
Sprinkle nuts evenly in bottom of 10-inch tube or fluted tube pan that has been greased and floured or sprayed with Pam. Combine remaining ingredients in large mixer bowl.
Blend, then beat at medium speed for 4 minutes.
Pour into pan.
Bake at 325\u00b0 for about 1 hour or until cake begins to pull away from sides of pan.
Do not underbake.
Cool in pan 15 minutes.
Prepare Glaze. Invert cake onto serving plate.
Prick with cake tester or wooden pick and carefully spoon warm glaze over warm cake.
Sprinkle nuts over greased 10 or 12-cup Bundt pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour at 325\u00b0.
Cool and put cake on a serving dish.
Prick top and spoon glaze over top and sides evenly.
Repeat until all the glaze has been absorbed.
*If using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
Note:
If using cake mix with pudding in mix, omit instant pudding mix.
Use 3 eggs instead of 4, 1/3 cup of oil instead of 1/2 cup.
Note:
If using a cake mix with pudding already in mix, omit instant pudding, use only 3 eggs and only 1/3 cup oil.
t dry and fold into cake mixture.
Butter and
Preheat oven to 325\u00b0.
Grease and flour 10-inch tube pan or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix next 6 ingredients together; pour batter over nuts.
Bake 1 hour; cool and invert on plate.
Prick top.
Mix next 3 ingredients in saucepan; melt and stir constantly.
Remove from heat; stir in rum.
Pour over cake; drizzle and smooth glaze evenly over top and sides, allowing cake to absorb glaze.
Grease 12-cup Bundt pan.
Sprinkle pecans on bottom of pan. In a large bowl, mix well the cake and pudding mix.
Add eggs, milk, rum and oil.
Beat until smooth.
Pour over chopped nuts. Bake at 325\u00b0 for 1 hour, test with a toothpick.
Cool 10 minutes, then remove from pan onto serving dish and prick top and sides with a fork.
Mix together cake mix, lemon jello, eggs, water, oil and dark rum.
Grease and flour 10-inch tube pan.
Put 1/2 of nuts in pan and add 1/2 of mixed cake mixture.
Add other half of nuts and rest of cake mixture.
Bake at 325\u00b0 for 1 hour.