HOLIDAY RUM CAKE
18 oz commercial yellow cake mix
1 small pkg. instant vanilla pudding mix
1/2 cup light color rum
1/2 cup vegetable oil
1 cup roughly chopped pecans
1 cup sugar
1/4 cup water
1/4 cup light rum
1 stick butter
Blend dry cake mix, dry pudding, mix, 1/2 cup water, 1/2 cup rum, oil and eggs for 2 minutes.
Spray a bundt pan with a non-stick cooking spray.
Bake in preheated 325 degree oven for an hour.
Prepare hot sauce just before the cake is finished baking.
In a heaving frying pay (cast iron if you have it) heat 1 cup sugar, 1/4 cup water, 1/4 cup rum, and butter. While stirring, boil mixture for 2-3 minutes.
Remove cake from oven and let sit for 3-5 minutes.
While in pan, slowly pour hot sauce over cake and let the cake cook in the pan for 30-40 minutes before flipping onto cake plate. Take a sharp knife and make several places in the cake so the hot sauce goes all over.
After cake is totally cooled, wrap in foil real well and store in cool, dry place for at least a few days before cutting. After cutting you can store it in the refrigerator.
As an alternative, use amaretto instead of rum and chocolate chips instead of pecans then add almond slivers to sprinkle on top.
CHEERS AND HAPPY HOLIDAYS!