Key Lime Rum Cake

Cake

• 1 cup chopped pecans
• 1 yellow cake mix
• 1 small package instant vanilla pudding
• 4 eggs
• ½ cup Nellie & Joe’s Key West Lime Juice
• ½ cup vegetable oil
• ½ cup dark rum (or non-alcoholic artificial rum flavoring)

  Glaze

• ¼ pound butter
• ¼ cup Nellie & Joe’s Key West Lime Juice
• 1 cup granulated sugar
• ½ cup dark rum (or non-alcoholic artificial rum flavoring)

Sprinkle well-greased bundt pan with chopped nuts. Mix all remaining ingredients on medium speed for 4 minutes, pour over nuts and bake in bundt pan at 325° for 1 hour.

Glaze
Boil ingredients for 5 minutes, remove from heat and add rum.

Remove cake from oven and while still in pan poke holes around cake with a skewer. Pour 1/3 of glaze slowly over warm cake, allow to absorb and repeat using another 1/3 of glaze. Allow cake to cook. Invert and remove from pan. Just prior to serving, warm remaining glaze and drizzle over nut side of cake.