Yo Ho Ho and a Bottle of Rum

Rum Cake
From Jennifer Mueller

1 C. pecans, chopped
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
1 C. water
1/2 C. oil
1/2 C. rum
4 eggs

Sauce
1 stick margarine
1 C. sugar
1/4 C. water
2 oz. rum

Sprinkle pecans in bottom of well greased Bundt-style pan. In a bowl, mix together cake mix, pudding, water, oil and rum. Beat in eggs. Pour batter in pan and bake 1 hour at 325 degrees. Let cool before removing from pan.
For sauce: Bring butter, sugar, water and rum to a boil in saucepan. Pour onto cooled cake.

The story behind this recipe: My friend Jennifer is famous for her rum cake. When we worked together, any time word got around she had brought in a rum cake, crowds would gather, it was so delicious and decadent. Also, a nip of rum never hurts, especially in this cake. ~Karen