Polly’s Holiday Island Rum Cake
One 18 1/2 ounce package butter
recipe cake mix
One 3 1/2 ounce package of instant
vanilla pudding
1/2 cup light rum
1/2 cup canola oil
4 large eggs
1/2 cup chopped pecans
1/2 cup water
Rum Syrup:
1 cup sugar
1/2 cup butter
1/4 cup light rum
1/4 cup water
Preheat oven to 325°. Generously spray a non-stick 2-quart Bundt pan with canola cooking spray. Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 cup water. Add the eggs, one at a time, beating well after each one. Evenly spread the pecans at the bottom of the sprayed Bundt pan. Pour the batter on top of the pecans. Bake for
50 to 55 minutes.When finished, do not remove the cake from the pan. Make the rum syrup. In a small saucepan, bring the sugar, butter rum and 1/4 cup water to a boil and cook for five minutes.With a fork, make holes in the top of the cake. Pour the syrup over the cake and let sit for one hour while the syrup is absorbed. Invert the pan onto a serving plate. Let it sit a few minutes; the cake will loosen from the pan. After the cake has completely cooled, dust with confectioners’ sugar if desired.Makes 15 servings. The aroma of the rum will make you think you’re in the islands!