Festive Rum Cake
|Coarsely chopped pecans/Walnuts||1 Cup (16 tbs)|
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
|Rum glaze||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Sprinkle nuts over bottom of generously greased 10 to 12-cup Bundt dish.
In large bowl, with electric mixer, combine cake mix, pudding mix, eggs, water, oil and rum; beat at medium speed 4 minutes, pour batter evenly over nuts.
TO HEAT BY TIME Set Power Select at MEDIUM for 12 1/4 to 14 minutes.
Pineapple Upside-Down Cake, TO HEAT BY INSTA-MATlC Cover completely with plastic wrap; heat on COOK 3.
After heating, release plastic wrap.
Let STAND, covered, 10 minutes.
Prick top of cake; drizzle 1/2 Rum Glaze over cake (to absorb).
Invert cake onto serving platter and prick top and sides of cake; drizzle cake with remaining glaze.
Store, covered, until ready to serve.