Say WEPA for this delish dessert!!
Rum Pound Cake (Easy recipe)
1 cup chopped pecans
1 pkg yellow cake mix
1 pkg instant vanilla pudding
½ cup cold water
½ cup vegetable oil
½ cup Puerto Rican rum/dark (Preferably: Bacardi)
Preheat oven to 325° F. Grease and flour bundt cake pan. Sprinkle pecans on the bottom. Mix all other ingredients together for 2 minutes. Pour batter into pan. Bake for one hour.
Invert on serving plate after it cools (10 min). Glaze: ¼ lb butter ¼ cup water 1 cup granulated sugar ½ cup rum Melt butter and stir in water and sugar. Boil 5 minutes stirring constantly. Stir in rum. When cooled drizzle and brush glaze evenly over the cake top.
Decorate with maraschino cherries and whipped cream or you can drizzle lightly with cream cheese icing. Delicious! ¡Buen provecho . . . !