Many moons ago when I worked as a legal secretary, before I was a mom, there was this guy that came around to our office all the time selling books. I bought the coolest cookbook from him. I've seen similar cookbooks pop up all over the place but I don't think I've ever seen one quite like this one. It is LOADED with recipes. It's called the Best Recipes From The Backs of Boxes, Bottles, Cans and Jars. I bought one for me, one for my mom and one for my greasy granny. Actually I didn't buy one for my greasy granny...I just like to say Greasy Granny.
Anyhoo, this recipe was in the book. After each recipe in this book, there is a little blurp where the recipe came from or some significant fact about the recipe. The blurb underneath this particular recipe reads: "Here's the very first cake to incorporate a pudding mix. It's simply fabulous".
I made this cake and it was GREAT! I think I put too much bacardi in it though because I was totally drunk afterwards...AGAIN...fibbing...I wasn't drunk but there was WAY too much bacardi in the glaze the first time around so I had to half the amount the next time. I also used dark bacardi which could have made a big difference in the taste. Maybe next time I'll try the light bacardi.
1 cup chopped pecans or walnuts (I used pecans)
1 18 1/2 ounce package yellow cake mix
1 3 3/4 ounce Jell-O Instant Vanilla Pudding Mix
1/4 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/4 cup Bacardi
Preheat oven to 325 dgrees. Grease and flour Bundt pan. Sprinkle nuts over the bottom of the pan.
Mix all ingredients together.
Pour the batter over the nuts. Bake for 1 hour
Cool. Invert on serving plate.
While the cake is cooling, make the glaze:
Melt butter in saucepan.
Stir in water and sugar. Boil 5 minutes, stirring constantly.
Remove the heat. Stir in the rum.
Poke holes in the top and the sides of the cake.
Pour the glaze all over the cake.