Momma's Rum Cake
1- 8 1/4 oz. Yellow Cake Mix
1- 3 1/2 oz. Pkg. Instant Vanilla Pudding
1/2 cup Cold Water
1/2 cup Oil
1/2. cup rum (Captain Morgan Coconut )
2 Cups Powdered Sugar
1 Tsp. Vanilla Extract
Enough Rum to make a consistency to drizzle over cake.
1/2 cup of chopped Pecans soaked in rum overnight.
Combine Cake ingredients Beat on medium speed for 2 min. Pour into greased and floured Bundt Pan. Bake on 325 degrees for 1 hour. Cool invert on plate. Prick top with fork and pour a little rum over cake.
Mix Frosting ingredients to form a medium consistency to pour or drizzle over cake top. Frost cake.
Drain pecans, and place on top of cake.
Enjoy with a good cup of hot coffee.