ScRUMtious Cake

A dear family friend in Columbia holds "Camp Easter Bunny" every Easter, a big holiday celebration full of family, friends and food. I'm not sure when it got started, but there is a Camp Easter Bunny cookbook, full of recipes from many of the regular attendees. In fact, I typed all the recipes in the most recent edition. The book is one of my regular cooking resources, and this past weekend I made a favorite cake recipe from it for an after-wedding brunch. In my heart-shaped Bundt pan, the rum cake was a beautiful, and tasty, addition to the menu. It's delicious just by itself, but topped with whipped cream spiked with rum, it's even better.

1 Duncan Hines yellow cake mix
1 small package French vanilla instant pudding
4 eggs
1/2 cup water
1/2 cup salad oil
1/2 cup rum
1/2 cup chopped pecans
1 stick butter
1/4 cup water
1 cup sugar
1 ounce rum

1. Mix the first six ingredients. Grease Bundt pan and sprinkle with pecans. Pour batter into pan; bake 50 minutes at 325-350 degrees.

2. For glaze, mix butter, water and sugar in saucepan. Boil for 1 minute; add rum. Poke holes in cake; pour warm rum sauce over. When liquid is absorbed, invert cake on plate.