| | Directions | 1. Preheat oven to 325°F. Grease and flour 12-cup Bundt pan. Sprinkle pecans evenly in bottom of prepared pan.
2. Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into pan.
3. Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
4. Meanwhile, prepare Glaze by mixing sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum extract.
5. Invert cake onto serving platter. Pierce cake with fork. Spoon warm glaze over warm cake. Cool. |
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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
|  | | Ingredients | | - | | 1 cup chopped pecans |
| - | | 1 package (18 1/4 ounces) yellow cake mix |
| - | | 1 package (4-serving size) instant vanilla pudding mix |
| - | | 4 eggs |
| - | | 1 cup water |
| - | | 1/2 cup (1 stick) butter, softened |
| - | | 2 tablespoons McCormick® Imitation Rum Extract |
| - | | Butter Rum Glaze: |
| - | | 1/2 cup sugar |
| - | | 1/4 cup (1/2 stick) butter |
| - | | 2 tablespoons water |
| - | | 1/2 teaspoon McCormick® Imitation Rum Extract |
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| | Nutrition (per serving) | Calories: 334 Calories
Fat: 18 Grams
Protein: 3 Grams
Cholesterol: 75 Milligrams
Carbohydrates: 40 Grams
Sodium: 383 Milligrams
Fiber: 1 Grams
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