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1 package Super Moist yellow cake mix 1 package  4 ~ serving size, vanilla instant pudding and pie filling mix 3/4 cup water 1/3 cup sour cream 1/4 cup butter or margarine, softened 1/4 cup dark rum or 1/4 cup water with 1/2 teaspoon rum extract 1 teaspoon grated orange peel 4 eggs 1/2 cup Rich & Creamy vanilla ready ~ to ~ spread frosting 2 teaspoons dark rum or use 1/2 teaspoon rum extract 1/4 cup chopped pecans Heat oven to 350º. Grease and flour a 12 ~ cup Bundt cake pan or 10 x 4 ~  inch angel food cake pan { tube pan }. In large bowl; stir dry cake mix, dry pudding mix together,  add the water, sour cream, butter, 1/4 cup rum, the orange peel and eggs. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 2 hours. Place frosting in small microwavable bowl. Microwave uncovered on Medium { 50% } for 15 seconds. Stir in the 2 teaspoons rum or 1/2 teaspoon rum extract. Pour over the top of cake, allowing some to drizzle down the sides. Sprinkle pecans over frosting. Store loosely covered. Serves 8 to 10.  High Altitude 3500 ~ 6500 feet Heat oven to 375º. Add 1 tablespoon all ~ purpose flour to dry cake mix. Increase water to 1 cup; decrease butter to 1 tablespoon.

 

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