Pecan Rum Cake

Ingredients

• 0.3 cup butter ()
• 1 cup knudsen cream sour
• 0.8 cup rum dark divided
• 4  eggs 
• 0.5 cup oil 
• 1 cup planters pecan halves coarsely chopped
• 0.5 cup sugar 
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• hand mixer
• toothpicks

Directions

1. Preheat oven to 350F.
2. Sprinkle pecans evenly onto bottom of well-greased fluted tube pan.
3. Place cake mix, eggs, sour cream, 1/2 cup of the rum and oil in large bowl; beat with electric mixer on medium speed 2 min. or until well blended.
4. Pour into prepared pan.
5. Bake 1 hour or until toothpick inserted near center of cake comes out clean; cool cake 10 min. in pan on wire rack.
6. Remove cake from pan; cool completely.
7. Place sugar, butter and 2 Tbsp. water in small saucepan; bring to boil on medium heat, stirring frequently. Gradually add remaining 1/4 cup rum, stirring until well blended.
8. Drizzle over cake slices.