Momma's Rum Cake Recipe

       

Momma's Rum Cake 

Cake

1- 8 1/4 oz. Yellow Cake Mix

1- 3 1/2 oz. Pkg. Instant Vanilla Pudding

4 Eggs

1/2 cup Cold Water

1/2 cup Oil

1/2. cup  rum (Captain Morgan Coconut )

Frosting

2 Cups Powdered Sugar

1 Tsp. Vanilla Extract 

Enough Rum to make a consistency to drizzle over cake.

Topping 

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.