Rum Cake by Cafe By The River


1 Box Yellow Cake Mix

1 Small Box Vanilla Pudding

4 Eggs

1/2 Cup Water

1/2 Cup Oil

1/2 Cup Rum

Mix 2-3 Minutes with Mixer

Sprinkle 1 cup pecans in bottom of well greased bunt pan.  Pour cake mixture over pecans and bake cake @ 325 degrees for 45-50 minutes.

Rum Sauce

Boil for 5 minutes

1/4 cup water

1 cup sugar

1 stick butter

Remove from heat and add 1/2 cup rum

When cake is baked turn cake over onto plate. Pour glaze on top.