Rum-Nut Pudding Cake

Directions

1. 1
   Cake: Preheat oven to 350F.
2. 2
   Sprinkle pecans onto bottom of greased 9-inch fluted tube pan; set aside.
3. 3
   Beat cake mix, dry pudding mix, eggs, water, oil and rum in large bowl with electric mixer on medium speed until well blended.
4. 4
   Pour into prepared pan.
5. 5
   Bake 50 min.
6. 6
   or until toothpick inserted near centre comes out clean.
7. 7
   Cool slightly.
8. 8
   Rum Sauce: Place sugar, butter and water in medium saucepan.
9. 9
   Bring to boil on medium heat, stirring frequently.
10. 10
    Boil 5 min.
11. 11
    Remove from heat; gradually stir in rum.
12. 12
    Remove cake from pan to serving plate.
13. 13
    Pierce cake with fork or wooden skewer at 1/2-inch intervals.
14. 14
    Pour warm Rum Sauce over cake just before serving.