When a recipe calls for pudding in the
recipe, it is best not to use a cake mix with pudding in it.
Jamaican Rum Cake
1/2 C. chopped pecans
1 (18.25 oz.) box yellow cake mix
1 small box instant vanilla pudding
1/2 C. vegetable oil
1/2 C. water
1/2 C. dark rum
1 stick (1/2 C.) butter
1 C. sugar
1/4 C. water
1/4 C. rum
Preheat oven to 325°F. Spray a bundt or tube pan with nonstick cooking spray.
Sprinkle pecans around bottom of pan.
Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an
electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour.
While cake is baking, prepare glaze. Combine all glaze ingredients except rum in
a saucepan and bring to a boil for 1 minute. Remove from the heat and add the
rum. When the cake is done, remove from the oven and pierce thoroughly with a
toothpick. Immediately pour glaze over the top. Cool completely before removing
the cake from the pan.