Easy Rum Cake

Recipe: McCormick

1 pkg (18 ¼ oz) yellow cake mix
1 pkg (3 ½ oz) instant vanilla pudding mix
4 eggs
1 cups water
1/2 cup (1 stick) butter, softened
2 TBSP imitation Rum Extract
1 cup chopped pecans (had to leave these out for Mike)
Butter Rum Glaze (recipe follows)

Beat all ingredients, except pecans and Glaze, in large bowl with mixer on low just to moisten. Beat on medium 4 minutes. Grease and flour 12 cup Bundt pan. Sprinkle nuts in bottom of pan. Pour batter into pan.

Bake at 325 degrees for 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.

Meanwhile, prepare Glaze. Invert cake onto serving plate. Pierce cake with fork. Spoon warm glaze over warm cake. Cool. Makes 16 servings.

Butter Rum Glaze:
Mix ½ cup sugar, ¼ cup butter and 2 TBSP water in saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in ½ tsp. imitation Rum Extract.

Very good! There is this restaurant that serves ice cream with rum sauce and Mike can't get enough of it, so I thought I'd try this cake for him. He loved it! I actually liked it too. Very, very moist. Simple to make. Will make again.

This is what happens when you overfill your bundt pan and it overflows in the oven and your house is full of smoke so you have to take the cake out early to prevent a fire and let the oven cool down and clean it and then finish baking the cake for the last 20 mins.

It still turned out! At least the top still looks good.