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0 votes | 1853 views
Servings: 12


Cost per serving $0.71 view details
  • 1 c. Pecans, finely minced
  • 18 1/2 ounce Yellow cake mix, no pudding
  • 1 pkt Vanilla pudding mix, small
  • 4 x Egg
  • 1/2 c. Cool water
  • 1/2 c. Wesson oil
  • 1/2 c. Dark bacardi rum
  • 1/4 lb Butter
  • 1/4 c. Water
  • 1 c. Sugar
  • 1/2 c. Dark bacardi rum


  1. Preheat oven to 325 degrees (f) Grease and flour a 10 c. bundt pan Sprinkle minced pecans in bottom of pan Pour batter of water, cake mix, pudding, Large eggs and oil and rum over the nuts in the pan Bake 1 hour or possibly till done by toothpick test Cold and Invert over cake rack GLAZE: Heat and stir all ingredients except rum over low flame for 5 min, keep stirring and wiping sides of pan Take an Ice pick and make many holes in the top of cake, thru the nut coating, after you have made many holes, keep drizzling in the glaze till it is all absorbed. You can't rush this part.. Let the cake sit till dinner, and then enjoy with expresso, or possibly other after dinner liqueur. ENJOY......This cake will keep well and is better the next day.
  2. Will always be very wet inside and moist.............. Could this be a request for the last bet!!!!!!!!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 115g
Recipe makes 12 servings
Calories 463  
Calories from Fat 234 51%
Total Fat 26.75g 33%
Saturated Fat 7.04g 28%
Trans Fat 0.23g  
Cholesterol 83mg 28%
Sodium 377mg 16%
Potassium 78mg 2%
Total Carbs 53.3g 14%
Dietary Fiber 1.0g 3%
Sugars 18.42g 12%
Protein 4.3g 7%


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