- 1/2 C chopped pecans
- 1/2 C coconut
- 1/2 C Malibu Rum
- 1/2 C water
- 1/2 C canola oil
- 4 eggs
- 1 Duncan Hines Golden Cake Mix
- 1 (1 3/4 oz.) package French Vanilla Instant Pudding mix
- Preheat 325
Crumble nuts in bottom of greased and floured Bundt pan, add coconut. Mix remaining ingredients for 2 min. with electric mixer. Pour into Bundt pan. Bake at 325 for 50 to 60 min. Remove from oven. Pierce holes in cake, Pour 1/2 hot glaze on cake while still in pan. Let absorb. Remove cake and pour on remainder of glaze.
1 C sugar, 1/4 C rum, 1/2 C butter, 1/4 C water. Mix all, except rum. Bring to boil, take off heat and stir in rum.
I’m going to make this in 2 weeks