Key Lime Rum Cake

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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.