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BUTTER PECAN RUM CAKE 
1 box Betty Crocker butter pecan cake mix
1 box instant vanilla pudding
1/2 c. salad oil
1/2 c. rum
1/2 c. water
5 eggs
1/2 c. chopped pecans or walnuts

SAUCE:

1/4 c. water
1/4 c. white rum
1 stick butter
3/4 c. sugar

Preheat oven to 325 degrees. Combine cake mix, pudding, oil, rum, water and eggs. Mix well but do not over beat. Grease and flour bundt pan. Cover bottom with nuts. Bake 1 hour. Test with toothpick. When cake is done, punch holes in cake with large fork. Pour sauce over cake.

Sauce is made by boiling water, rum and sugar for 5 minutes. butter is then added and sauce is stirred until the butter is melted.

NOTE: Loosen sides of cake while warm so that sauce can cover them. Cool, then remove from pan.

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