Rum Cake

1 pkg. Duncan Hines butter cake mix
1/2 to 3/4 c. chopped pecans
4 eggs
1 pkg. ( 3 1/2 oz.) vanilla pudding (not instant)
1/2 c. oil
1/2 c. white rum
1/2 c. water

Mix ingredients.  Grease Bundt pan with butter.  Bake one hour at 325.   Cool in pan for 25 minutes.

Rum Butter Sauce:

1 stick butter
1 c. sugar
1/4 c. water (or rum)
1/4 c. rum

Bring to boil, cook until sugar is melted and clear.  Poke holes in cake while in pan and filll with 2/3 of sauce.  Let stand for 20 minutes.  Invert cake on plate and pour remaining sauce over top.  Cake is better if made one day ahead.

JoAnne Mitchell