Rum Cake

Directions

1. 1
   {"0":"Preheat oven to 350 degrees.","1":"Butter Bunt pan, coat with 1\/2 of the pecans, using any that are not sticking to the pan, in the cake mix.","2":"In mixing bowl, add cake mix, pudding, eggs, 1\/2 cup water, oil, 1\/2 cup rum and remaining pecans. Pour batter into bunt pan, and bake for 50 to 60 minutes, or until toothpick inserted comes out clean.","4":"In a small sauce pan, melt butter 1\/4 c water, and 1 c sugar, and bring to a boil. Let boil for about five minutes and remove from heat. Slowly add the 1\/2 c rum. (The rum will make the hot sugar mix bubble -up.)","5":"With the cake still in the bunt pan, right out of the oven, using a knife or spatula, cut into the center of the cake going all the way around the cake but only about an inch deep. There is a groove already there from baking, I follow that.","6":"With spatula, slightly loosen the cake from around the pan, and then slowly pour the sugar-rum mix over the cake.","7":"Let cool completely, and invert onto cake plate. Sprinkle with powdered sugar, if desired, and enjoy.","8":"A scoop of vanilla ice cream goes very well."}