This my family’s absolute favorite cake. I get asked to make this all the time. The original recipe was found on the side of a cake box. I made a few adjustments to make it my own.
1 box Butter Pecan Cake Mix
1 box 6 1/2 serving Instant Vanilla Pudding (large box)
3/4 cup Water
1/3 cup Sour Cream
1/4 cup Butter
4 Eggs
1/4 cup Dark Rum (Kraken or Sailor Jerry’s)
Preheat the oven to 350 degrees. Prepare a Bundt pan by greasing the pan and sugaring it. Mix the cake mix, pudding mix, water sour cream, butter, and eggs. Whisk together. Add the rum and whisk. The Cake should lighten in color.
Bake for 46 to 52 minutes.
Frost with Carmel Pecan Frosting. Serve with ice cream. The flavor of the rum enhances if served the next day. It rarely lasts that long at our house.
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