I won !

“Holly’s recipe was judged on taste, ease of recipe and appearance,” Sarah Schreifer said of  Sarah K's Gourmet, “and she scored the highest in these categories.”

 

 

 

 

 

 

 

 

Holly’s Malibu Rum Cake

1 cup chopped pecans (18 1/2 oz.) (PLEASE DONT USE WALNUTS - THAT'S JUST GROSS)

1 package yellow cake mix 1 (3 3/4 oz.)

1 package instant vanilla pudding

4 eggs

1/2 cup cold water

1/2 cup Canola oil

1/2 cup Malibu rum

Preheat oven to 325 degrees. Grease and flour 12-cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick a lot of holes in the top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used. Decorate with powdered sugar. The cake is so moist, and the longer it sits around, the better tastes. Serve warm or cold.

Glaze

1/4 lb. butter

1/4 cup water

1 cup granulated sugar

1/2 cup Malibu rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.